Red Chile Sauce
A rich, earthy, and smoky sauce made from dried New Mexico chiles. This versatile Southwestern staple is perfect for smothering enchiladas, burritos, or tamales, bringing authentic flavor to any dish.
For 8 servings
7 steps. 30 minutes total.
- 1
Wipe the dried chiles clean with a damp cloth
- a.Remove the stems and shake out as many seeds as possible. Heat a dry skillet over medium heat and toast the chiles for 30-60 seconds per side until fragrant. Be careful not to burn them. Place the toasted chiles in a bowl, cover with very hot water, and let them soak for 20-30 minutes until fully softened.
- 2
Step 2
- a.While the chiles soak, heat the vegetable oil in a medium saucepan over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
- 3
Step 3
- a.Stir in the minced garlic, all-purpose flour, ground cumin, and dried Mexican oregano. Cook for 1 minute, stirring constantly, to toast the spices and cook out the raw flour taste. This mixture is your roux.
- 4
Step 4
- a.Drain the softened chiles, discarding the soaking water (this helps prevent bitterness). Transfer the chiles to a blender with 1.5 cups of the vegetable broth. Blend on high speed for 1-2 minutes until completely smooth.
- 5
Step 5
- a.Pour the blended chile purée through a fine-mesh sieve directly into the saucepan with the onion and roux mixture. Use a spatula to press all the liquid through, leaving any tough skins or seeds behind. Discard the solids in the sieve.
- 6
Whisk the strained chile purée into the roux until combined
- a.Slowly pour in the remaining 2.5 cups of vegetable broth, whisking continuously to prevent lumps. Bring the sauce to a simmer.
- 7
Step 7
- a.Reduce the heat to low and let the sauce gently simmer for 15-20 minutes, stirring occasionally. The sauce will thicken and the flavors will deepen. Stir in the salt and optional sugar. Taste and adjust seasoning as needed. Serve hot.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Toasting the chiles is key for a deep, smoky flavor, but watch them closely! Burnt chiles will make the sauce unpleasantly bitter.
- 2For a smoother, more refined sauce, straining the blended chile mixture is a non-negotiable step. It removes any tough bits of skin for a silky texture.
- 3The flavor of the sauce deepens and improves overnight. If you have the time, make it a day ahead of when you plan to serve it.
- 4This sauce freezes beautifully. Store it in an airtight container or freezer bag for up to 3 months. Thaw and reheat gently.
Adapt it for your goals.
Gluten-Free
Use 2 tablespoons of masa harina instead of all-purpose flour for a traditional, gluten-free thickener with a subtle corn flavor.
SpicierSpicier
Add 2-3 dried chiles de árbol along with the New Mexico chiles during the toasting and soaking process for a significant heat boost.
Richer FlavorRicher Flavor
Substitute chicken or beef broth for the vegetable broth to create a deeper, more savory sauce, perfect for meat-based dishes.
SmokierSmokier
Add 1/2 teaspoon of smoked paprika along with the other spices or include 1-2 dried chipotle peppers (soaked with the other chiles) for a smoky undertone.
Why this is on our healthy list.
Rich in Antioxidants
Dried chiles are packed with antioxidants, particularly carotenoids, which help combat oxidative stress and inflammation in the body.
Metabolism Boosting
The compound capsaicin, which gives chiles their heat, has been shown to provide a temporary boost to metabolism and may support weight management efforts.
High in Vitamin A
New Mexico chiles are an excellent source of Vitamin A, an essential nutrient for maintaining healthy vision, supporting immune function, and promoting cell growth.
Plant-Based Flavor
This sauce provides a deep, savory flavor to dishes without relying on meat or dairy, making it a fantastic component for plant-based and vegan meals.
Frequently asked questions
A half-cup serving of this sauce contains approximately 75-90 calories, primarily from the oil and flour. The exact count can vary based on specific ingredients.