Los roast new mexico red chile sauce

To prepare the salsa, melt the butter in a large sauté pan over medium heat. When the butter sizzles, add the onion and sauté until translucent, about 7 minutes. Add the tomatoes, chiles, red and yellow bell peppers, salt, and black pepper. Cook for 10 minutes, stirring frequently. 

Reduce the heat and add the half-and-half, stirring well. When heated through, add the cream cheese. Cook, stirring frequently, until the cheese melts and the mixture is thick, about 12 minutes. Stir in the cayenne pepper and remove from the heat. Let cool, cover, and refrigerate until 30 minutes before serving. (You may prepare the salsa up to 3 days in advance.)

Just before serving, reheat the salsa by placing it in the top pan of a double boiler over gently simmering water; stir frequently to prevent scorching. Adjust to taste with cayenne pepper. 

Originally appears in Cafe Pasqual's Cookbook 

http://pasquals.com/Online_Store/Pasqual_s_CookBooks_Others/

Prep Time: 2 hours

Cook Time: 1 hour

Yield: 2 loaves (6-8 servings)

Ingredients

1/2 cup warm water

2 tablespoons yeast

1/2 cup vegetable oil

1/2 cup fresh or thawed corn kernels, well drained

4 eggs

1 tablespoon salt

1 tablespoon sugar

1 tablespoon red pepper flakes

1/2 pound New Mexico Green Chile, roasted, peeled, and chopped to measure 3/4 cup

Pinch of Chimayó chile powder

1 teaspoon baking soda

1-1/2 cups heavy cream

1 cup yellow cornmeal

8-1/2 cups all-purpose flour

Solid vegetable shortening or nonstick spray coating for loaf pans

Instructions

To prepare the corn bread, combine the water, yeast, vegetable oil, and corn in a large bowl and stir together using a wooden spoon. Let stand until foamy, 10 to 12 minutes. Add all the remaining ingredients and mix well until the ingredients come together to form a dough. Turn out onto a lightly floured board and knead until smooth, about 10 minutes.

Form the dough into a ball and place in a large oiled bowl. Cover the bowl with a cloth towel and let the dough rise in a warm place until doubled in size, 45 minutes to 1 hour.

Grease two 5-by-9-inch loaf pans with either solid vegetable shortening or nonstick vegetable spray. Punch down the dough and divide it in half. Shape each half into a loaf and place in the prepared pans. Cover with a towel and let rise again until doubled in size, 30 to 45 minutes. Meanwhile, preheat an oven to 350 degrees F. Place the loaves in the oven and bake until they sound hollow when tapped on the top, about 1 hour. 

Remove the loaves from the oven, turn out of the pans immediately onto racks, and let coolcompletely. 

Recipe Originally Appears in Cafe Pasqual's Cookbook http://pasquals.com/Online_Store/Pasqual_s_CookBooks_Others/

Chile has been interwoven into the culture of the state in cuisine, rituals, and heritage. New Mexico Chile is staple ingredient in food in the State. It’s is put on everything – from breakfast foods to dessert. In New Mexico, chile is the meal. It’s a treasure preserved and eaten throughout the year. It evokes a feeling.

Chile Nuevo México. Known by many names red and green chile originate from the same plant.

Green chile retains its freshness because it is picked underripe. When the pepper is roasted, water fills its glands with steam. Flames blister the thick skin, which breaks down into char. What remains is a smokey, spicy pepper, soaking in self-produced oil.

The spiciness of green chile starts slow but builds quickly, lending to its addictive nature. The more you eat, the spicier it is. The only cure is to eat more chile. Green goes good with chicken, eggs, potato and cheese. Put it on or in just about everything from pizza to pie.

Left on the vine to mature, New Mexico Chile turns red and wilts under the sun. Once completely dry, whole chile pods keep, we rehydrate, blend and mill them. Our method makes a velvet-like red chile sauce. Pods can be ground into fine powder or braided into ristras. Red chile has a deep earthy flavor and a forward spice. The boldness of red chile compares to dark chocolate or deep red wine. It pairs with beef and pork and can be used as a pizza or posole base.

What is red chile sauce made of?

Is New Mexico red chile spicy?

What is New Mexico famous chili?