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Test Kitchen: Red chile sauce is flavor of New Mexico

By Jessica Rodrigo
June 19, 2013 at 1:19 a.m.

Making red chile sauce can be a time-consuming process, but in the end, it's worth the effort. Extra chile can be frozen to be used for a later meal.

I'm back in New Mexico, where the state question is "Red or green?" Ever since I booked my plane ticket in April, I've been looking forward to eating some red chile enchiladas.

New Mexico red chile enchilada sauce is made mostly with chiles and other flavors including onions and garlic. It can prove a long process, but it's well-worth it. You can use the chile for breakfast dishes such as huevos rancheros, or you can make a Diablo sauce for shrimp or steaks.

If you don't want such a spicy sauce, cut it with some heavy cream or add some sour cream to it. You can also remove the membrane and seeds for a milder sauce.

Have a recipe for Jessica Rodrigo to try or dish to remake in the Test Kitchen? Send it to jrodrigo@vicad.com or send it to @eatseatseats via Twitter.



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