This all-purpose sauce recipe is from the southern part of New Mexico, 
where green chile is the one of the state's top food crops and is used 
more commonly than the red form. It is a great topping for enchiladas 
and is often served over scrambled eggs. Variations: To thicken the 
sauce, make a roux by sauteing 1 tablespoon flour in 1 tablespoon 
vegetable oil, taking care not to let it burn. Slowly stir the roux into 
the sauce and cook to the desired thickness. Coriander and Mexican 
oregano may be added to taste. For added heat, add more New Mexican 
chiles or a serrano or two.

Horseradish is a classic condiment that’s served with roast meats—beef 
in particular—and cooked or raw vegetables. Since horseradish is very 
volatile (the active ingredient is isothiocyanate) and loses its flavor 
and aroma quickly, this simple sauce should be made close to serving 
time. For an added hit of chile heat, I sometimes add ground habanero chile.
 

This method of making chile sauce differs from others using fresh New 
Mexican chiles because these chiles aren't roasted and peeled first. 
Because of the high sugar content of fresh red chiles, this sauce is 
sweeter than most. I harvested some chiles from his garden one late 
summer day, made a batch of this sauce, and ate every drop as a soup! It 
makes a tasty enchilada sauce, too.

Until recently, New Mexican chiles were rarely used in Texas cooking. 
But as the popularity of chili con carne cookoff contests increased, 
cooks began experimenting with chiles other than just piquíns and 
jalapeños. Here is one result of this broadening of the chile pepper 
experience.

This recipe appeared in the article "Retro-Grilling" by Dr. BBQ, Ray Lampe. Learn more about Dr. BBQ on his website here. This seasoning can be rubbed on steak immediately before grilling.