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Side Dish

Basic Red Chile Sauce

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  • 3 oz mixed mild chiles (Anaheim, New Mexico, etc.)
  • 6 cups water
  • 4 cloves garlic
  • 1 small onion, minced
  • 1 TBS olive oil
  • 1 cup rich chicken broth or stock
  • Sea salt and oregano, to taste


Toast chiles in a Dutch oven until starting to soften and aromatic (stir regularly, don’t let them burn!). Add 6 cups water, bring to a boil, cover and reduce heat to low, simmering until tender (about 30 minutes). Drain and cool.

Meanwhile in a heavy skillet, saute bruised garlic cloves and shallot or onion in oil – very slowly – until golden brown and soft, about 15 minutes.

Remove stems from cooled chiles and discard, add chiles to blender along with garlic & oil, and 1 cup of rich chicken broth / stock — puree until smooth. Remove and strain into a bowl, seasoning to taste with sea salt and oregano. Serve with anything and everything!


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