Red Chile Sauce Recipe

Name: Red Chile Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 dried New Mexican chiles; 6 dried guajillo chiles; 1 quart boiling water, for soaking the chiles; 6 garlic cloves (do not peel); 6 plum tomatoes; 2 tablespoons vegetable oil; 1/2 large white onion, finely chopped; 4 1/2 teaspoons New Mexican chili powder; 6 chipotle chiles in adobo sauce, seeded; 1 tablespoon dried Mexican oregano; Coarse salt

Servings: persons

9 dried New Mexican chiles
6 dried guajillo chiles
1 quart boiling water, for soaking the chiles
6 garlic cloves (do not peel)
6 plum tomatoes
2 tablespoons vegetable oil
1/2 large white onion, finely chopped
4 1/2 teaspoons New Mexican chili powder
6 chipotle chiles in adobo sauce, seeded
1 tablespoon dried Mexican oregano
Coarse salt

1
Toast the New Mexican and guajillo chiles in a dry large cast-iron skillet over medium-high heat, turning, until warm and soft, about 30 seconds per side (do not let blacken, or the chiles will be bitter).
2
Remove the chiles; reserve the skillet.
3
Discard the stems; cut the chiles lengthwise with kitchen shears, and discard the seeds.
4
Cover the chiles with boiling water.
5
Let stand until hydrated, about 20 minutes.
6
Meanwhile, cook the garlic and tomatoes in the skillet over medium-high heat, turning, until charred and soft, about 10 minutes.
7
Set the tomatoes aside; peel the garlic.
8
Heat the oil in the skillet over medium-low until hot but not smoking.
9
Cook the onion until translucent, about 5 minutes.
10
Add the chili powder; cook 1 minute.
11
Drain chiles, reserving 1 1/2 cups liquid.
12
Puree the onion, hydrated chiles, chipotle chiles, tomatoes, garlic, and oregano in a blender, adding a small amount of the reserved soaking liquid if the mixture seems dry.
13
Pass the sauce through a fine sieve into the skillet.
14
Cook over medium heat, stirring, 5 minutes.
15
Add the remaining soaking liquid.
16
Simmer until the sauce is thickened, 12 to 15 minutes.
17
Season with salt.
18
If not serving immediately, refrigerate up to 2 days; reheat over low (add water if the sauce seems too thick).

553

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 11 ingredients. The key ingredients include: 9 dried New Mexican chiles, 6 dried guajillo chiles, 1 quart boiling water, for soaking the chiles, 6 garlic cloves (do not peel), and more.

Yes, Red Chile Sauce falls under the General 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