Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Hatch Special Sauce 3.0 (3) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Petrina Tinslay Prep Time: 15 mins Total Time: 45 mins Yield: 3 cups Papaya, mango, and rum add a sweet, tropical touch to this slightly spicy, chile-laced salsa. It is named for the region where New Mexico chiles hail from. Ingredients 5 dried New Mexico chiles 2 serrano chiles 1 ripe papaya, peeled and coarsely chopped 1 ripe mango, peeled and coarsely chopped 2 garlic cloves, coarsely chopped 1 small onion, coarsely chopped ¼ cup fresh cilantro ¼ cup white rum 2 tablespoons fresh lime juice 1 tablespoon raisins ¼ teaspoon cayenne pepper Coarse salt Directions Preheat oven to 250 degrees. Roast New Mexico chiles on a baking sheet until fragrant, about 10 minutes. Transfer to a bowl, and cover with boiling water; let stand until soft, about 20 minutes. Drain, reserving liquid. Remove chile stems and seeds. Place serrano chiles directly over flame of a gas-stove burner or on a grill. Roast chiles, turning with tongs, until blistered and charred. Transfer to a bowl, and cover immediately with plastic wrap. Let steam for 5 minutes. Peel chiles, and remove stems, seeds, and ribs. Pulse all chiles with papaya, mango, garlic, onion, cilantro, rum, lime juice, raisins, and cayenne in a food processor or a blender until smooth with some flecks remaining. Add up to 3 tablespoons reserved soaking liquid to thin. Season with salt. Cook's Notes Sauce can be refrigerated for up to 1 week. It is best served at room temperature. Rate it Print