Starting with the basic chile instructions.
Chile Colorado (Red Chile)
Ristras are the strings of red chiles which are sun dried to use for our red chile in our food. When buying this from a vendor be sure you are buy the eatable kind instead of the decoration ones. The decoration ristaras are sprayed with
clear what every they use but uneatable.
Here in New Mexico we can buy our red chile several ways, frozen, pods or powder.
It is not the same red chile powder sold in the spice section of your local grocery stores; this chile is not even a substitute for our New Mexico Chile. When I was in North Carolina and Massachusetts
I was able to buy chile pod so that may be your safe bet to find but you can order from Albuquerque Tortilla Company.
I also have a friend that makes their red chile from the chile that has not dried yet. They use ripe chile (red), then hot bath method to remove the skin and then puree it up in a blender. Then freeze the Chile Caribe they have made. It’s more work but
it does taste very good. And their chile is always more orange in color than red.
Here is the basic recipe for chile caribe. Now there is an on going fuss whether or not to boil the chile pods. I don't I use almost hot water to
blend up my chile. But for years when we lived in Oklahoma I bought powder chile for mother-in-law, sister-in-law, uncle and myself because it was easier for us to transport. And this is how I was told how to make Chile Colorado con Carne to act like I was
make runny water hamburger gravy. When I got that done sprinkle and stir in a 1/3 cup of powder red chile and 2 cloves of garlic minced. Simmer it then my husband's uncle told me he be there to teach me how to make tortilla and that was 38 yrs ago.
Chile Caribe (Chile Concentrate)
1 1/2 cups very warm water
10-12 red chile pods
Rinse and dry chile pods. Remove stems & seeds throw them away, place pods in blender with hot water. Puree until smooth. This makes about 2 cups.
Note: I also add my fresh garlic at this time that is need for my recipe when I blending pods to use right away.
Chile Colorado (Basic Red Chile Sauce)
This sauce is used to smoother everything from enchilada to stuff
4 tablespoons shortening or lard or greases drippings
4 tablespoons flour
1 Chile Caribe
About 2 cups cold water
1 teaspoon salt
1 clove of garlic or 1 teaspoon garlic powder
Heat the shortening in an 8" skillet over medium heat.
Stir in flour and cook for 1 minute or so until it starts to brown. Add remaining ingredients and stir, making sure that no lumps form. Simmer sauce at a low heat for 10-15 minutes.
NOTE: Half pound of cooked beef or pork, ground, cubed, or shredded, may be added. Or you can brown ground beef or pork, add flour to the dripping instead of shortening and continue to follow the recipe.
Preparing of Fresh Green Chile for the freezer
Green chile should have the tough, transparent outer skin that has to be removed before it is using. The process is simple but time consuming and maybe done as follows:
Rinse and dry the chile. Prick chile with the tines of a fork or cut small slit with a paring knife to allow for release of steam.
Place chile on a cookie sheet 4-6 inches below the broiling element or lay a single layer on a cast iron griddle. Turn chile frequently until it is uniformly blistered.
Remove chile from the broiler, place in a bowl cover with a damp towel for 10 minutes.(When handling a lot of chile your hands can become chemically burnt so I always wear vinyl gloves before proceeding to the
final stage of putting up chile. It sure helps and you can pick up the gloves in a package of 10 in some stores.)
Proceed with one of the steps below:
1) When cooled, package chiles in a freezer-weight container or bags, seal, and freeze for later use.
2) Remove the outer skin and freeze as in step A.
3) Remove outer skin, stem, and seeds. Chop and use in any recipe or freeze.
4) Remove outer skin and leave chile whole for freezing, drying, or use in a recipe.
(I know that several people put there chile up like number 3 because they can thaw it just enough to loosen from the freezer bag and use it right away in their cooking. I’ll also suggest that you only
put one or two cups of green chile to a container. I prefer only one cup to a bag.)
Note: New Mexican also defrost green chile and serve is chopped with salt and garlic as a side dish or condiments to garnish hamburgers, eggs and ect.
There is another way that chile is prepared to remove the skin but it lose the taste which is the hot bath method. Lots of store bought green chile is prepared this way so when buy frozen green chile make sure to read labels to insure that you
are getting roasted chile.
Chile Verde (Green Chile Sauce)
This sauce is used to smoother everything from enchilada to stuff sopapilla.
3 tablespoon shortening
3 tablespoons flour
2 ½ cup water
1 ½ cup chopped green chile*
1 teaspoon garlic powder
2 teaspoon salt
Heat the shortening in a medium-sized skillet on medium heat. Add flour and cook for 1 minute. Add remaining ingredients and stir, making sure that no lumps form, simmer for
Yield: Approximately 4 cups
* Varied amounts may be used due to heat of chile as much as anything.
One pound of cooked beef or pork, ground, cubed, or shredded, may be added. Or you can brown ground beef or pork, add flour to the dripping instead of shortening and continue to follow the recipe.
Rojo Salsa de Canning (Red Salsa for Canning)
This Salsa has no vinegar like several canning recipe call for. The other thing is it tastes better after it sets a month or so on your shelves. It’s a very good way to use up your fresh vegetables out of the garden. My Mother-in-law would sometime freeze
her tomatoes until she got enough to start canning.
10 quarts of plum or Roma tomatoes
6 large onions
3-4 heads garlic (you need 20 cloves)
1 lb. jalapeno pepper
1/2 lb green chile, chopped
2 cups minced cilantro
1 small can of tomato paste
3 tablespoons lemon or lime juice
1. Bring a large pot of water to a boil. Blanch the tomatoes by dropping them into the boiling water for one minute. You will need to do them in batches. Transfer them to a large bowl
or sink full of ice cold water. Fish them out and peel them. Chop them coarsely, place tomatoes in a large bowl and sprinkle with pickling salt in layers as you go (about 3 tablespoons).
2. Put them in a strainer and set in a cool place (but NOT the fridge!) to drain for several hours. This is an important step where you don’t have watery salsa and be sure to place
strainer over something to catch the draining tomato juice.
When you are ready to proceed, put all the canning jars in a large caner full of water to cover by one inch, and bring to a boil. Boil for 10 minutes. (You can also sterilize your jars in a dishwasher but no other dish when doing your canning jars) If
your water is very hard, add a shot of vinegar to the water before it boils (to prevent lime scale from build-up on jars). I also do this step if I need to check my jars.
4. Meanwhile, peel and chop the onions. Chopped up jalapeno pepper, fastest way for green chile is to use chopped frozen, instead of having to roast and prepare the 1/2 pound of green
chile. Peel and mince the garlic. Mix the tomato paste with cupful of the tomatoes until it is lump-free. Mix all the ingredients except the lime juice in a large stainless steel kettle or pot.
Bring the salsa to a boil.
5. Lift the sterilized jars from the boiling water bath and empty them. (Most should be emptied into the sink, so the boiling water bath doesn't overflow when they go back in).
Add juice to each jar, if using quart 3 tablespoons, if using pint 1 tablespoon and 6oz jars use 1 1/2 teaspoon.
7. Pack the salsa into the jars. Wipe rims, and seal according to manufacturer's instructions. (Generally, boil lids and rings for 5 minutes).
8. Return the bottles to the boiling water bath and process them for 20 minutes. It may be necessary to do this in two batches; put as many in the caner as you are able to; when they
come out add the next batch of jars to be sterilized while you fill the first set. Take them out and fill them as the first set of filled jars is being processed. Remove, allow to cool, and check the seals.