Red Chile Sauce
Transform your culinary creations with the deep, smoky flavor of homemade Red Chile Sauce, a versatile staple in Mexican cooking. Crafted from a blend of dried chiles like guajillo, ancho, or New Mexico chiles, this sauce offers a perfect balance of earthy heat and bold spice. The chiles are simmered until tender, then blended with sautéed garlic, onion, and fragrant spices like cumin and Mexican oregano for a rich, velvety base. Strained to achieve a smooth texture, this sauce is simmered with broth and finished with a touch of white vinegar for a bright, tangy kick. Ideal for enchiladas, tamales, burritos, or as a zesty marinade, this easy-to-make sauce is your secret weapon for authentic Mexican flavor. Ready in just 35 minutes, it’s a must-have for spicing up your favorite dishes!
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Recipe Information
Ingredients
- 6 pieces dried red chiles (such as guajillo, ancho, or New Mexico chiles)
- 2 pieces garlic cloves
- 0.5 piece yellow onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (Mexican oregano preferred)
- 2 tablespoons vegetable oil or lard
- 2 cups chicken or vegetable broth
- 1 teaspoon salt
- 1 teaspoon white vinegar
Instructions
Remove the stems and seeds from the dried chiles. Rinse the chiles under running water to remove any dust or debris.
In a medium saucepan, bring 2 cups of water to a boil. Add the cleaned chiles to the boiling water, reduce the heat to low, and let them simmer for 10 minutes, or until softened. Turn off the heat and let the chiles steep for 5 more minutes.
While the chiles are simmering, heat 1 tablespoon of oil in a small skillet over medium heat. Add the chopped onion and garlic cloves. Sauté until the onion is translucent and the garlic is fragrant, about 3 minutes. Remove from heat.
Transfer the softened chiles, onion, garlic, ground cumin, oregano, and 1 cup of soaking water from the chiles into a blender. Blend until smooth, about 1-2 minutes. Add more soaking water if the mixture is too thick to blend.
Heat the remaining 1 tablespoon of oil in a medium saucepan over medium heat. Strain the chile mixture through a fine mesh sieve into the pan, using a spoon or spatula to press the sauce through. This will create a smooth consistency and remove any solid bits.
Add the chicken or vegetable broth to the saucepan and stir well to combine. Simmer the sauce over low heat for 10 minutes, stirring occasionally, to allow the flavors to meld.
Season the sauce with salt and white vinegar. Taste and adjust seasoning as desired. If the sauce is too thick, thin it with a bit more broth or soaking water.
Remove the sauce from heat and let it cool slightly before using. Store any leftover sauce in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
67 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.0 g | 6% | |
| Saturated Fat | 0.7 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 614 mg | 27% | |
| Total Carbohydrate | 5.4 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.5 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 103 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
