Red Chile Sauce

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 Kassia Krozser Published: April 25, 2013

  • Yield: 1 1/2 cups

This versatile sauce can be frozen or stored in the refrigerator for quick flavor with a variety of meals.



  1. 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.
  2. 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.
  3. 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).
  4. Add salt and pepper to taste. You should have a cup to a cup and a half of sauce.

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