Red Chile Sauce

Red Chile Sauce Recipe

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Cathy Gillespie


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


☆☆☆☆☆ 0 votes

45 Min
40 Min
Stove Top


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  • 9
    dried new mexican chilies
  • 6
    dried guajillo chilies
  • 1 qt
    boiling water
  • 6 clove
    garlic, unpeeled
  • 5
    plum tomatoes
  • 2 Tbsp
  • 1/2 large
    onion, finely chopped
  • 4 1/2 tsp
    new mexican chili powder
  • 6
    chipoltle chilies, in adobo sauce
  • 1 Tbsp
    dried oregano
  • ·
    coarse salt

How to Make Red Chile Sauce


  1. MAKE 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.)
  2. Discard stems; cut chilies lengthwise with shears, and discard seeds. Cover chilies with the boiling water. Let stand until hydrated, about 20 minutes.
  3. Meanwhile, cook garlic and tomatoes in skillet over med-hi heat, turning, until charred and soft, about 10 minutes. Set tomatoes aside; peel garlic.
  4. Heat 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.
  5. Drain chilies, reserving 1 1/2 cups liquid.
  6. Puree 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.
  7. cook 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.

Printable Recipe Card

About Red Chile Sauce

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

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