Authorize.Net Verified Merchant Seal

Amazon Seal

Scientific Certification Systems

James Beard Foundation Seal

Goog Life Food Seal

OU Kosher Certified Seal

More Matters Seal

More Matters Seal
New Mexico Cascabel Chile Sauce
By Melissa's Corporate Chefs


4 ounces Dried New Mexico Peppers Red
2 ounces Dried Ancho Peppers
2 ounces Dried Cascabel Peppers
2 ounces Dried Chipotle Peppers or chipotles in adobo sauce
1 teaspoon Adobo Sauce
2 quarts Water
1 pound Roma Tomatoes
1/2 cup White Onion chopped
1 tablespoon Olive Oil
5 large cloves Peeled Garlic roasted and finely chopped
1 teaspoon Ground Cumin roasted
1 1/2 teaspoons Roasted Ground Mexican Oregano
1 teaspoon Salt
2 tablespoons Peanut Oil


Remove stems and seeds from peppers. Roast and rehydrate the peppers (see Cooking Tip).

Blacken the tomatoes in a skillet or under a broiler (about 5 minutes).

Sauté onion in the oil over low heat until browned.

Put peppers in a blender and add blackened tomatoes, onion, garlic, cumin, oregano and salt.

Add 1 cup of the reserved liquid (taste the pepper water first, if it is not bitter, use it, otherwise, add plain water or chicken stock).

Puree to a fine smooth paste, adding more pepper water, water or chicken stock if necessary.

Add oil or lard to high sided pan, and heat until almost smoking.

Refry sauce at a sizzle for 3 to 5 minutes, stirring continuously. Do not allow sauce to get too thick, adding water if necessary.

Sauce can be kept for up to 1 week in the refrigerator.