Red Chile Sauce (Chile Colorado) Recipe

Name: Red Chile Sauce (Chile Colorado)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces whole dried New Mexico chiles (6); 1 ounce whole dried guajillo chiles (6); 4 cups boiling-hot water; 3 tablespoons finely chopped white onion; 3 garlic cloves, minced; 1 1/2 teaspoons ground cumin; 3/4 teaspoon dried oregano, crumbled; 2 tablespoons vegetable oil; 1 tablespoon all-purpose flour; 1 tablespoon kosher salt, or to taste; 2 teaspoons Sherry vinegar, or to taste; 1 teaspoon sugar, or to taste

Servings: persons

2 ounces whole dried New Mexico chiles (6)
1 ounce whole dried guajillo chiles (6)
4 cups boiling-hot water
3 tablespoons finely chopped white onion
3 garlic cloves, minced
1 1/2 teaspoons ground cumin
3/4 teaspoon dried oregano, crumbled
2 tablespoons vegetable oil
1 tablespoon all-purpose flour
1 tablespoon kosher salt, or to taste
2 teaspoons Sherry vinegar, or to taste
1 teaspoon sugar, or to taste

1
Rinse chiles and split open, discarding stems, seeds, and ribs.
2
Heat a well-seasoned cast-iron skillet over moderate heat, then toast chiles, skin sides up, in batches, about 30 seconds (be careful not to burn them, or sauce will be bitter).
3
Transfer chiles as toasted to a heatproof bowl and pour boiling water over them.
4
Cover bowl and soak chiles, stirring occasionally, until softened, about 15 minutes.
5
Puree chiles with three fourths of soaking liquid, reserving remainder, in a blender until smooth (use caution when blending hot liquids).
6
Pour puree through a coarse sieve into a bowl, pressing on solids, and discard solids.
7
Whisk reserved soaking liquid into chile mixture.
8
Cook onion, garlic, cumin, and oregano in oil in a large heavy saucepan over moderately low heat, stirring, 2 minutes.
9
Add flour and cook, stirring, 2 minutes.
10
Whisk in chile mixture and simmer, partially covered, whisking occasionally, until reduced to about 2 1/2 cups, about 30 minutes.
11
Season with salt, vinegar, and sugar.

2333

kcal

Calories

248

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 12 ingredients. The key ingredients include: 2 ounces whole dried New Mexico chiles (6), 1 ounce whole dried guajillo chiles (6), 4 cups boiling-hot water, 3 tablespoons finely chopped white onion, and more.

Yes, Red Chile Sauce (Chile Colorado) 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 (Chile Colorado)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions