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.



Ingredient Checklist


Instructions Checklist
  • 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.

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How do you find the other recipes in this story? I made the pork and goat cheese/sundried tomato appetizer, too, but I can't find the recipes when I search for them. Can anyone help?