Red Enchilada Sauce (Salsa De Chile Rojo)

Deana Fromm


This is the homemade sauce I use for all our enchiladas


★★★★★ 3 votes

Up to 12-15
1 Hr
1 Hr


  • 10
    dried pasilla, ancho or mexican chilies
  • 1 c
    beef broth
  • 1-2 tsp
  • 1-2 Tbsp
    cayenne pepper
  • 1 Tbsp
  • 1/2 medium
    white onions
  • 2 clove
  • 1/2 tsp
    oregano, dried

How to Make Red Enchilada Sauce (Salsa De Chile Rojo)


  1. Cut ends off of dried chilies, de-seed (if desired)
  2. Cut chilies into chucks and place in sauce pan with water just above the chilies. Slowly cook until chilies are very soft.
  3. Place chilies in blender, blend until smooth. (sauce will be thick) Put blended chilies in pan with remaining water and add the broth.
  4. Season to taste adding salt, and cayenne pepper to desired heat level. Simmer for about 1/2-1 hour.
  5. Once sauce is put together; place 2 tbsp oil in pan. Heat to very hot, slowly poor sauce into pan and fry it...Yes fry it,. Simmer for about 1/2 on low and let rest for 2 hours before serving to allow all ingredients to mess together.

Printable Recipe Card

About Red Enchilada Sauce (Salsa De Chile Rojo)

Course/Dish: Salsas
Regional Style: Mexican
Hashtags: #Rojo #Sauce-Mexican

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