Red Chili Sauce

Jane Whittaker


From the book Salsa Cooking by Marjie Lambert
These must have made a big impression on my BF because he has been talking about the enchiladas made with this sauce, and that was a few years ago.
I just simply could not find the dried New mexico chilis anywhere until just this week.
This can also be added to meat or beans or used as a table sauce, over tacos, eggs.
If you like less heat, the author suggests using dried California chilis

★★★★★ 1 vote
many, this is hot hot hot
15 Min
40 Min
Stove Top


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12 to 15 medium
dried new mexico chilis
2 1/2 c
beef brorh
4 clove
garlic, minced
1/2 c
chopped onion
1/2 tsp
dried oregano
1/4 tsp

How to Make Red Chili Sauce


  • 1Preheat oven to 250°
    Bake chilis on an ungreased cookie sheet fot 6 to 8 minutes, or until they become brittle and rattle.
    Take care not to blacken or over cook or they will become bitter. let cool enough to handle.
  • 2Using gloves, Remove the seeds and stems. The seeds are where the heat is. Leave seeds in or remove to your liking. iuse all of the seeds because we like a hot sauce.
  • 3Bring one quart of water to a boil, crumble chilis into the water, simmer for 20 to 30 minutes,or until soft.
  • 4Drain off water and discard.
  • 5Put the chilis in the food processor with about 1/2 cup of beef broth and puree.
  • 6Strain and reserve the liquid put the skins back into the processor with another 1/2 cup of broth. Puree again and strain. Reserve liquid.
  • 7Add remaining ingredients, reserved liquid and process in the food processor
  • 8Return sauce to heat and simmer until desired thickness.

Printable Recipe Card

About Red Chili Sauce

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

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