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Author Topic: New Mexico Chile Sauce  (Read 657 times)
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Davidx357
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« on: June 25, 2012, 04:59:35 PM »

Does any one have a recipe for New Mexico Chile Sauce?  Better yet, know what or how to get the variety of chile pepper that is used. I planted some anehiem chile pepper plants this year and they were hot as tobasco.  The N.M. chile sauce I have eaten has always been mild.

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"You can make a small fortune in farming - provided you start with a large one."   

Baton Rouge and Chauvin, La.
Dean Laurence
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« Reply #1 on: June 26, 2012, 07:51:12 AM »

David;

Don't know where you're located, but here in Central Calif., most, if not all stores have a "Mexican" section.
There you can find numerous types of dried chilis....Guajillo, New Mexico, Chili Pasilla, Habanero, Chili Ancho, Chili de Arbol, etc.
The dried chilis are seeded and stemmed, reconstituted in hot water and then blended with various  other ingredients to make an array of different sauces.
Hope you find what you're looking for.

Dean
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Davidx357
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« Reply #2 on: June 26, 2012, 01:43:14 PM »

Dean,

I am in Louisiana, I have never seen "New Mexico" chilies. That must be the one I need.  I will have to see if I can find some seeds. I grew the ancho chilies and they were pretty hot.  The chilie suace I have eaten was not hot.  I will probably be able to get a recipe off the interenet.
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Baton Rouge and Chauvin, La.
Buk
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« Reply #3 on: July 21, 2012, 12:48:02 PM »

New Mexico chile peppers are probably those developed by the New Mexico State University (http://www.chilepepperinstitute.org/).  They have many peppers that are variations of the classic Mexican chile pepper or Anaheim pepper.  If your Anaheims are too hot then split them and remove the seeds and ribs with a spoon.  The heat is in the ribs (called the placenta).
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Davidx357
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« Reply #4 on: July 22, 2012, 07:34:07 AM »

Thanks Buk.

I will try to scrape the insides better.
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Baton Rouge and Chauvin, La.
rhashell
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« Reply #5 on: August 31, 2012, 08:36:54 AM »

Try big chili it is a hybrid seed but huge peppers and mild
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Davidx357
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« Reply #6 on: August 31, 2012, 07:35:22 PM »

Tell me more about "big chile". See vous plea.
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Dean Laurence
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« Reply #7 on: September 01, 2012, 07:18:43 AM »

David;

I'm pretty sure that the chilis you're looking for are Hatch chilis. They're so named because a large portion of them are grown in Hatch, New Mexico.

I'm sure a quick 'puter check for Hatch chilis, will net you several sources for seeds or the finished product.

I just made a batch of Green chili sauce a couple of days ago, using the recipe that's used in New Mexico.

Good luck.

Dean
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Davidx357
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« Reply #8 on: September 01, 2012, 11:09:18 AM »


I have been creating a list of chili peppers from New Mexico. I am not at my house now but that might have been one that got on the list.  I am going to order seeds this winter to plant in the spring from seed suppliers in N.M.  Soon as I grow some peppers I will be looking you up for that recipe.
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"You can make a small fortune in farming - provided you start with a large one."   

Baton Rouge and Chauvin, La.
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