Red Chile Sauce Recipe

Name: Red Chile Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound plum tomatoes (4 to 6); 10 dried New Mexico red chiles; 2 dried ancho chiles; 10 dried cascabel chiles; 4 cups water; 1 tablespoon olive oil; 1 onion, chopped; 1 canned chipotle pepper in adobo; 1 garlic clove, chopped; 1/2 teaspoon ground cumin; 2 teaspoons oregano; 1 to 2 teaspoons salt; 1 tablespoon vegetable oil

Servings: persons

1/2 pound plum tomatoes (4 to 6)
10 dried New Mexico red chiles
2 dried ancho chiles
10 dried cascabel chiles
4 cups water
1 tablespoon olive oil
1 onion, chopped
1 canned chipotle pepper in adobo
1 garlic clove, chopped
1/2 teaspoon ground cumin
2 teaspoons oregano
1 to 2 teaspoons salt
1 tablespoon vegetable oil

1
Cut off stem ends of tomatoes and roast them in a cast-iron skillet over high heat until their skins blacken.
2
Transfer to a blender or food processor.
3
Dry skillet and return to high heat.
4
Add dried chiles and roast them, stirring, until they begin to release their aroma, about 3 minutes.
5
Transfer chiles to a bowl and pour water over.
6
Leave to soften and rehydrate, 10 to 15 minutes.
7
Add softened chiles to tomatoes.
8
Taste chile water; if it is not bitter, add 1 cup to food processor and reserve remaining water separately, or use plain water.
9
Wipe out skillet, heat olive oil over high heat, add onion and saute over medium heat until browned, about 10 minutes.
10
Transfer onions to food processor along with chipotle pepper with its sauce, garlic, cumin, oregano and salt to taste.
11
Puree to a fine paste, stopping once or twice to scrape down sides of workbowl with a rubber spatula.
12
If needed, add a little more water to processor.
13
In a large skillet heat vegetable oil until just smoking, add chile puree and heat until sizzling.
14
Fry sauce, stirring continuously, 3 to 5 minutes.
15
If sauce becomes too thick, thin it with a little more chile water.
16
Serve warm with tamales or grilled meats.
17
Or cool and refrigerate for up to 1 week.

140

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 13 ingredients. The key ingredients include: 1/2 pound plum tomatoes (4 to 6), 10 dried New Mexico red chiles, 2 dried ancho chiles, 10 dried cascabel chiles, 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