Red Chile Sauce Recipe

Name: Red Chile Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces whole dried hot new mexico chilies (preferably Chimayo); 2 ounces whole dried ancho chiles; 2 ounces whole pasilla chiles; 2 canned chipotle chiles in adobo; 1 teaspoon adobo sauce; 2 quarts water; 1 lb roma tomato, blackened; 1 large white onion, chopped; 1 tablespoon olive oil; 5 cloves garlic, roasted,peeled,chopped; 1 teaspoon cumin; 1 1/2 teaspoons Mexican oregano; 1 teaspoon salt; 2 tablespoons lard; 1 cup chicken stock (or more as needed)

Servings: persons

4 ounces whole dried hot new mexico chilies (preferably Chimayo)
2 ounces whole dried ancho chiles
2 ounces whole pasilla chiles
2 canned chipotle chiles in adobo
1 teaspoon adobo sauce
2 quarts water
1 lb roma tomato, blackened
1 large white onion, chopped
1 tablespoon olive oil
5 cloves garlic, roasted,peeled,chopped
1 teaspoon cumin
1 1/2 teaspoons Mexican oregano
1 teaspoon salt
2 tablespoons lard
1 cup chicken stock (or more as needed)

1
Stem and seed chiles, roast at 250 for 3- 4 minutes.
2
Add to the water in a covered pan and simmer for 20 minutes.
3
Cool Blacken tomatoes under broiler.
4
Saute onion in oil over low heat until browned.
5
Put tomato, onion, garlic, chiles, cumin, oregano, adobo sauce and salt in a blender.
6
Add stock and puree to a fine paste.
7
Add lard to a skillet and heat to almost smoking.
8
Fry sauce at a sizzle for 5 minutes.
9
Do not allow to get too thick.
10
Add more stock if necessary.

178

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 ounces whole dried hot new mexico chilies (preferably Chimayo), 2 ounces whole dried ancho chiles, 2 ounces whole pasilla chiles, 2 canned chipotle chiles in adobo, and more.

Yes, Red Chile Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Chile Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions