New Mexican Red Chile Sauce

New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces. This is a mildly hot chile. Scoville heat units 8,000 – 12,000.

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1/2 tsp. vegetable oil
1/2 cup finely chopped onion
1/2 cup New Mexican chile powder
1 garlic clove, minced
1 cup canned crushed tomatoes
3 Tbsp. honey
1 tsp. ground cumin
1/4 tsp. black pepper
1 (14-1/2 oz.) can vegetable broth


Heat the oil in a large saucepan over medium-high heat. Add the onion and saute for 4 minutes. Add the chile powder and garlic, and saute for 1 minute. Stir in the tomatoes and remaining ingredients. Bring to a boil, then reduce the heat and simmer for about 10 minutes.

Yields 3 cups.

Recipe from Cooking Light Magazine.