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Red Chile Sauce


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Rate this recipe 4.4/5 (5 Votes)
Red Chile Sauce 0 Picture


  • 4 ounces dried New Mexico chile peppers
  • 4 dried chipotle chile peppers
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion (1 medium)
  • 3 cloves garlic, minced
  • 1 tablespoon sherry vinegar
  • 1 teaspoon sugar
  • 1 teaspoon fresh snipped oregano, or 1/2 teaspoon dried Mexican oregano or dried oregano, crushed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 14-ounce can chicken broth Chicken broth (optional)


Servings 3


Step 1

Heat an ungreased griddle or skillet over medium-high heat. Toast all peppers on hot griddle for about 1 minute or until fragrant, turning frequently.

Cut open dried peppers (see tip, opposite); discard stems and seeds. Cut peppers into small pieces. In a bowl, combine pepper pieces and enough boiling water to cover. Cover and let stand for 30 minutes. Drain and reserve peppers.

In a large skillet, heat oil over medium heat. Add onion and garlic; cook for about 3 minutes or until tender.

In a blender or food processor, combine peppers, onion mixture, vinegar, sugar, oregano, cumin, and salt. Add half of the can of broth. Cover; blend until nearly smooth. Add remaining broth; blend until broth is incorporated.

Strain mixture through a fine-mesh sieve; discard seeds and skins. 6 Add strained mixture to skillet. Simmer for 10 minutes to mellow flavors, stirring constantly. If desired, add additional broth to thin sauce to desired consistency.
9 - (1/4 cups) servings


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