Chile Ristras are a symbol of hospitality across the Southwest. Each ristra is hand tied with chiles harvested in the autumn. The bright red color deepens to rich burgundy as it dries. Please order early, we usually sell out each year.
Red Chile Sauce:
Remove 12 to 18 pods ( Remove the chiles from the bottom of the ristra. That way your ristra will still look great hanging). Open each pod, wash well inside and out and remove blemishes. Remove stems, seeds and veins. Rinse with cold water and soak in hot water for one hour until soft. Place pods in an electric blender add enough water to cover. Blend until smooth and skin disappears, add more water if necessary. Add 2 garlic cloves, and season to taste.
The Dry Method
Remove the pods from your ristra and wash well. You may toast these in a warm oven for a nutter flavor. Remove seeds and veins. Pop them in a blender and grind into a fine powder. Use in any recipe calling for chile powder.