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  • Zina Turner

Red Chile from dried pods

In my house, we smother this intoxicating and healthy sauce on everything, at any meal, in sometimes unconventional ways. For breakfast, on eggs and potatoes or drizzled over avocado toast. I have added it to chocolate-turmeric smoothies. At lunch, added in to a cup of soup, blended with hummus and used for dipping veggies, over a baked potato, or on mixed veggie-quinoa bowls. As a snack, we use it as a dipping sauce for chips. For dinner, it's used for enchiladas, on smothered rellenos, or over a bowl of rice and beans.

It's rich, earthy, and absolute happiness. My version is fast, easy, and healthy. This chile has loads of vitamins and minerals, revs up metabolism, clears sinuses, is warming, and endorphin releasing. Happy sauce! What is not to love about this?!


15-20 dried red New Mexico chile pods

1 1/2 cups organic chicken broth

1/4 chopped onion

2-3 large garlic cloves

1/2 tsp Mexican oregano

1/2 tsp corriander

1/4 tsp cumin

1/2 tsp turmeric

1/2 tsp Himalayan pink sea salt

1 tsp grass fed butter or ghee


Break off stems and empty out seeds, discard. Rinse the chile pods in cold water.

In a large sauce pan, bring the chicken broth to a gentle boil, add all ingredients, except the butter. Boil gently for 5 minutes, stirring occasionally.

Reduce heat to low , cover, let simmer for at least 30 minutes, or until pods re-hydrate.

Turn off heat, uncover, add butter, and allow to cool, 10-15 minutes.

Pour everything into a blender or food processor. Blend on high for 1-2 minutes. Add salt, and blend for at least another minute. Sauce should be smooth.

It may be pushed through a sieve, for an even smoother texture.


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