How to Make Hatch Red Chile Enchilada Sauce - BurqueñoBQ

In New Mexico, you'll find Hatch Red Chile sauce served on just about everything. You can buy Hatch Red Chile in many forms: Fresh whole pods, dried whole pods, as a powder, or as a purée made from dried or fresh pods, and the purée is what I'm cooking in today's episode of BurqueñoBQ.

I made this batch of Red Chile Sauce to add to Posole. The posole recipe is available here: https://youtu.be/YCWWA-eNVN4

If you're looking to have frozen Hatch Red Chile purée shipped to you at a very reasonable price, check out this link: https://www.chilemonster.com/Frozen-Sun-Dried-Red-Chile-Puree-12-Gallon-Tub-64-oz_p_980.html

Here is the super easy recipe for this delicious sauce:
2 quarts Hatch Red Chile Purée
1 pint Water
1 tbsp Herbs de Provence
1 tbsp Oregano
1 tbsp Garlic Powder
1 tbsp Onion Powder
1 tbsp Salt
2 tbsp Cornstarch mixed with 2 tbsp Water

Bring all ingredients except cornstarch mixture to a light boil. Stir in the cornstarch mixture and continue stirring for 1-2 minutes. Let cool to room temperature before refrigerating or freezing.

If you want to kick up the heat and add some smoke flavor, mince a homemade chipotle and add it to the saucepan when you turn on the stove. Learn how to smoke your own chipotle in this video: https://youtu.be/o-KI_lpxQZ8

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