This is my take on the hot sauce served as part of the Garbage Plate hot dog topper of my youth in Rochester, New York. If I’d known then how much better it tastes with Chimayó red chile, I would have moved here sooner! The recipe makes enough to satisfy a tailgate party, but you can refrigerate or freeze leftovers.

1 tablespoon vegetable oil

1 medium onion, finely chopped

2 garlic cloves, minced

1 pound ground beef (15
percent fat)

1 cup water

6-ounce can tomato paste

2 teaspoons dark brown sugar

2 teaspoons hot New Mexico red chile, ground, preferably Chimayó

½ teaspoon smoked paprika

½ teaspoon cumin

½ teaspoon allspice

¼ teaspoon cinnamon

½ teaspoon ground cloves

1 teaspoon black pepper

1 teaspoon salt (to taste)

Serves 20


1. Heat oil in a large skillet over medium heat. Add chopped onion and garlic and sauté until soft, about 8 minutes.
2. Break up ground meat as it goes into the pan and stir constantly with a fork to separate chunks.
3. Once the meat is browned, stir in water and tomato paste. Simmer 10 minutes over low heat.
4. Add brown sugar and spices; mix well to combine. Simmer uncovered over low heat for 20 minutes, adding water, if necessary, to keep mixture moist but not soupy. Check flavor and add salt if needed. Serve over burgers or dogs.