Red Chile Sauce
For centuries, farmers in Chimayó have grown a particular “landrace” of chile, different from other versions just a valley over, and a good bit different in appearance from the hybridized large chiles from southern New Mexico. The true Chimayó pods grown historically in the area are small and wrinkly and not easily roasted and peeled in their green state. The lean soil and cool nights of the area keep the chiles from growing to a hefty size, but when left to mature to red, the local pods develop an incomparable sweetness and mellowness. Coupled with a small crop, these characteristics make red Chimayó chiles pricier and more sought after than chiles from anywhere else. This meatless version of the red sauce is especially popular at Rancho de Chimayó during Lent.
Many cultures have some variation of bread pudding. The traditional recipes in northern New Mexico usually lack eggs and contain cheese. Caramelized sugar adds depth of flavor.