Red Chile Sauce
Dried red chiles can be soaked and pureed to make red chile sauce. It can be used in many ways, including as an enchilada sauce, chicken marinade, or in huevos rancheros.
Ingredients
- 3 oz (90 g) dried chile peppers, such as New Mexico chile
- 2 cups (500 ml) hot water (boiled water that has cooled a little)
- 1 tablespoon (15 ml) vegetable oil
- ½ ea. onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon (5 ml) ground cumin
- 1 tablespoon (15 ml) Mexican oregano
Ingredients for 20 servings (645 g) · the original recipe
Method
- 1
Wipe chile peppers with a damp cloth to clean. See warning for handling instructions.
- 2
Break off stems, and remove seeds.
- 3
Soak chili peppers in hot water until softened, about an hour.
- 4
Taste the soaking water. If it is bitter, replace it with fresh water.
- 5
Purée chili pepper and water mixture in a blender
Blender - 6
Heat the oil in a pan, add onion, garlic, and seasonings.
- 7
Once the onions are cooked, add the chili purée to the pan. Simmer for 15 minutes.
Stovetop - 8
Return mixture to the blender, and purée. See warning.
Blender - 9
Pour sauce through a sieve. Use a spoon to stir and press the mixture against the sieve to extract all the sauce.
- 10
Add salt to taste. If the sauce is a little bitter, some sugar can be added to compensate.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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