Red Chile Sauce

Name: Red Chile Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 12 pcs dried red chiles (New Mexico or guajillo, stemmed and seeded); 3 cup water (for boiling chiles); 2 tbsp oil; 1 pcs onion (small, finely chopped); 4 pcs garlic (cloves, minced); 1 tsp cumin powder; 1 tsp dried oregano (Mexican oregano preferred); 0.5 tsp salt; 1 tbsp white vinegar

RATING

4.6/5(187)

TASTE SCORE

8/10

A smoky, earthy sauce made from dried red chiles that's the backbone of New Mexican and Southwestern cuisine. Soaked chiles are blended with onion, garlic, and warm spices into a smooth, rich sauce that transforms enchiladas, tamales, and huevos rancheros. Simple ingredients, unforgettable depth.

PREP

15m

COOK

20m

SERVES

1 CUP

110 cal

SERVINGS

INGREDIENTS

For 4 servings

12 pcsdried red chiles · New Mexico or guajillo, stemmed and seeded3 cupwater · for boiling chiles2 tbspoil1 pcsonion · small, finely chopped4 pcsgarlic · cloves, minced1 tspcumin powder1 tspdried oregano · Mexican oregano preferred½ tspsalt1 tbspwhite vinegar

NUTRITION · PER SERVING

110

CALORIES · 1 CUP

Protein2g · 7%

Carbs10g · 36%

Fat8g · 65%

Fiber3g

Sugar5g

Saturated fat1g

Cholesterol0mg

Sodium303mg

Potassium235mg

Phosphorus16mg

How we calculate →

METHOD · 5 STEPS

prep · ~30 min
Toast and soak the dried chiles.
1.Remove stems and shake out seeds from 12 dried red chiles.
2.Toast chiles in a dry pan over medium heat for 30 seconds per side until fragrant.
3.Place toasted chiles in a bowl and cover with 3 cups boiling water.
4.Soak for 30 minutes until soft and pliable.
mix · ~5 min
Blend the chiles into a smooth puree.
1.Transfer softened chiles to a blender with 1 cup of the soaking liquid.
2.Blend on high until completely smooth, about 2 minutes.
3.Strain the puree through a fine mesh strainer into a bowl, pressing with a spoon.
TIPStraining removes tough skins and seeds for a silky sauce. Don't skip it.
saute · ~6 min
Build the aromatic base.
1.Heat 2 tablespoons oil in a saucepan over medium heat.
2.Add chopped onion and cook until softened and translucent, 4 to 5 minutes.
3.Add minced garlic and cook until fragrant, 1 minute.
4.Stir in cumin and oregano, cooking 30 seconds more.
simmer · ~15 min
Simmer the sauce to meld flavors.
1.Pour the strained chile puree into the saucepan with the aromatics.
2.Add remaining 1 cup of chile soaking liquid or fresh water.
3.Stir in salt and bring to a gentle simmer.
4.Cook uncovered for 15 minutes, stirring occasionally, until slightly thickened.
mix · ~1 min
Finish with vinegar.
Remove from heat and stir in 1 tablespoon white vinegar. Taste and adjust salt if needed. The sauce will continue to thicken as it cools.
TIPThe vinegar brightens the sauce and cuts the earthy chile flavor. Add it off the heat to keep it sharp.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Toast the chiles in a dry pan just until fragrant, about 30 seconds per side, to avoid bitterness.
2
Strain the blended chile puree through a fine mesh strainer for a silky, smooth sauce.
3
Use Mexican oregano if available; it has a more earthy, robust flavor than Mediterranean oregano.
4
For deeper flavor, let the sauce cool completely and refrigerate overnight before using.
5
Add the vinegar off the heat to preserve its bright, acidic punch.
6
The sauce thickens as it cools, so keep it slightly thinner during simmering.

RECIPE VARIATIONS