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  • 1 pound Badia New Mexico Chile Pods
  • 2 – 3 tbsp Badia Garlic Powder
  • 2 – 3 tbsp Badia Cumin Powder
  • 2 – 3 tbsp Badia Oregano
  • 1 – 2 tbsp Badia Salt


  • Bring a large stock pot of water to a boil
  • Remove stems from the red chile pods, and discard. You can remove the seeds if you desire (but I’ve found it isn’t necessary).
  • Add red chile pods to boiling water, and reduce heat to medium
  • Allow chile pods to simmer for one hour
  • Add 10 chile pods to the blender, along with 2 cups of the liquid from the stock pot
  • Add in 1 tsp each of garlic, cumin and oregano, and ½ tsp of salt
  • Blend until smooth, and then strain liquid through a strainer into a bowl, to separate the red chile sauce from the chile peels. (You can discard the peels)
  • Repeat until all chiles have been blended
  • Freeze unused sauce in 2 cup servings for up to 6 months

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