Red Chile Sauce

Name: Red Chile Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Cuisine: Southwestern
Ingredients: 8 dried red chiles (guajillo or ancho), seeded, deveined; 3 cups chicken broth; 4 garlic cloves, smashed; 1/2 tsp cumin; 1/2 tsp dried oregano; 1/2 tsp kosher salt; 1/4 tsp black pepper

A foundational Southwestern sauce made from dried red chiles, simmered until silky with garlic and spices. Perfect for enchiladas, tamales, or eggs.

35 minEasyServes 845 cal/serving

SouthwesternSauceStovetopVeganGluten-FreeNut-Free

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Ingredients

8 dried red chiles (guajillo or ancho), seeded, deveined
3 cups chicken broth
4 garlic cloves, smashed
1/2 tsp cumin
1/2 tsp dried oregano
1/2 tsp kosher salt
1/4 tsp black pepper

Instructions

1

Heat a large skillet over medium heat. Toast 8 seeded, deveined dried red chiles (guajillo or ancho) for 1-2 minutes, stirring frequently, until fragrant.
2

Add 3 cups chicken broth to the skillet and bring to a simmer. Cook for 10 minutes until chiles are very soft.
3

Transfer chiles and liquid to a blender. Add 4 smashed garlic cloves, 1/2 tsp cumin, 1/2 tsp dried oregano, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
4

Blend until completely smooth. For a thinner sauce, add more broth a little at a time.
5

Strain through a fine mesh sieve back into the skillet, pressing gently on solids to extract all sauce.
6

Simmer over low heat for 5 minutes to allow flavors to meld. Taste and adjust seasoning as needed.

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Questions

What equipment do I need for Red Chile Sauce?

Beyond a knife and a board, the method uses a blender (step 3) and a fine-mesh sieve (step 5).

Is there a substitute for dried chiles in Red Chile Sauce?

The entry for Red Chile Sauce calls for 8 dried red chiles (guajillo or ancho), seeded, deveined. In its place: Another mild dried chile works, measure for measure. Without any, use a tablespoon of pure ancho or mild chili powder per chile.

Is Red Chile Sauce spicy?

Moderately. The heat in Red Chile Sauce comes from 8 dried red chiles (guajillo or ancho), seeded, deveined. For a milder plate, remove the seeds and ribs from the chiles, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Red Chile Sauce gluten-free?

Yes. As written, nothing in the ingredient list for Red Chile Sauce is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

Can I freeze Red Chile Sauce?

Yes. Refrigerate Red Chile Sauce in a sealed jar and use it within four to five days. It also freezes flat in a bag for up to three months.

Serve it with

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