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


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


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.

About Red Chili Sauce

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