Chimayo Red Chile Salsa


Chimayo Red Chile Salsa

Kay Ulibarri – Christ the Rock, Farmington, N.M.
Course Appetizer, Snack
Cuisine Southwest
Servings 3 cups


  • 8 oz dried Chimayo New Mexico red chiles (about 25)
  • 4 cloves roasted garlic
  • 1 tsp salt
  • 1 tbsp dried oregano toasted and ground


  • Toast the chiles and rehydrate them in 2 quarts of warm water.
  • Drain the chiles, reserving 2 cups of the water, and transfer to a blender. If it is not bitter, add the reserved chile water; otherwise, add 2 cups of plain water.
  • Add the garlic and salt to the blender and puree. Stir in the oregano.


Serve with tortilla chips, enchiladas, grilled or roasted meats, chicken, and grilled shrimp.