The preparation involves utilizing dried red chiles, often sourced from New Mexico, to create a flavorful and vibrant sauce. The process typically includes rehydrating the chiles, blending them with aromatics like garlic and onion, and simmering the mixture to achieve a desired consistency and depth of flavor. Variations exist, with some incorporating ingredients such as cumin, oregano, or broth to further enhance the taste profile.
This culinary endeavor is culturally significant in the Southwestern United States, representing a key element in traditional dishes. The resultant sauce serves as a foundation for a range of preparations, from enchiladas and tamales to stews and sauces for meats. Beyond taste, the pepper employed provides vitamins and antioxidants, contributing nutritional value to the meal. Furthermore, the process connects individuals to regional culinary heritage.
