Red Chile Sauce Recipe

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Red Chile Sauce

Cathy Gillespie


There are so many dishes that this can be used in.

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45 Min
40 Min
Stove Top


dried new mexican chilies
dried guajillo chilies
1 qt
boiling water
6 clove
garlic, unpeeled
plum tomatoes
2 Tbsp
1/2 large
onion, finely chopped
4 1/2 tsp
new mexican chili powder
chipoltle chilies, in adobo sauce
1 Tbsp
dried oregano
coarse salt


1MAKE SURE THE ROOM IS WELL VENTILATED BEFORE STARTING THIS STEP! Toast the chilies in a dry large cast-iron skillet over med-hi heat, turning until warm and soft, about 30 seconds per side (do not blacken, or they will be bitter.)

2Discard stems; cut chilies lengthwise with shears, and discard seeds. Cover chilies with the boiling water. Let stand until hydrated, about 20 minutes.

3Meanwhile, cook garlic and tomatoes in skillet over med-hi heat, turning, until charred and soft, about 10 minutes. Set tomatoes aside; peel garlic.

4Heat oil in skillet over med-low heat until hot but not smoking. Cook onion until translucent, about 5 minutes. Add chili powder; cook 1 minute.

5Drain chilies, reserving 1 1/2 cups liquid.

6Puree onion, hydrated chilies, chipotle chilies, tomatoes, garlic and oregano in a blender, adding a small amount of the reserved soaking liquid, if the mixture sees dry. Pass sauce through a fine sieve into skillet.

7cook over medium heat, stirring 5 minutes. Add remaining soaking liquid. Simmer until sauce is thickened, 12-15 minutes. Season with salt. If not serving immediately, refrigerate up to 2 days. Just before serving, heat over low heat; add water if sauce seems too thick.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Southwestern