This is a great sauce for chile rellenos, enchiladas, steak, chicken…or dipping chips. You control the heat, making it as spicy as your taste likes! Unlike salsa, this is a thin, smooth sauce, increasing its versatility with foods.
Red Chile Sauce
By April 25, 2013Published:
- Yield: 1 1/2 cups
This versatile sauce can be frozen or stored in the refrigerator for quick flavor with a variety of meals.
- 2 - 3 Ancho chiles dried
- 1 cup water
- 1/2 cup onion diced
- 2 cloves garlic minced
- 1 -2 tomatoes diced, or 1 can tomato sauce
- 1 teaspoon salt or to taste
- black pepper freshly ground
- Stem and seed the dried chiles. Place in a small saucepan and cover with water (1 1/2 cups at the most). Bring the water with the chiles to a boil. Remove from heat and let steep for at least 10 minutes.
- Add the chiles to your blender with a half cup of the water used for steeping, add the onion, garlic, and 1/4 cup tomato sauce or tomatoes. Blend until smooth.
- Taste your sauce and check the texture. If you need more heat, add a bit more soaking liquid. Also, this sauce should be thin, so use additional soaking water or plain water (if the heat level is already in your comfort zone).
- Add salt and pepper to taste. You should have a cup to a cup and a half of sauce.
- Cuisine: Mexican