New Mexico Red Chile Puree


  • 10 New Mexico red chiles
  • 1 1/3 cups cider vinegar
  • 2 tablespoons minced onion
  • 1 tablespoon minced garlic


  1. For a milder purée, rub chiles between your palms to remove most of the seeds.
  2. Chop chiles coarsely with a knife or in a food processor.
  3. Put them into a bowl and pour the vinegar over. Cover and refrigerate overnight.
  4. Add onion and garlic to the chiles and either cover the bowl with plastic and microwave on HIGH for 1 minute, or put them in a saucepan over medium-high heat, cover, and simmer for 3 minutes.
  5. Let cool slightly, then purée in a blender until very smooth. Let cool.
  6. Store in an airtight container for up to 1 month.

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