Red Chile Sauce
User Reviews
4
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4 cups
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Calories
106 kcal
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Course
Condiments
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Cuisine
Mexican-American Fusion
Red Chile Sauce
Description
This Red Chile Sauce begins with roasting garlic cloves tossed in olive oil and salt to soften and deepen their flavor. Meanwhile, dried red chile pods are toasted over medium heat to release their aroma without burning, then boiled in water until tender. The softened chiles are blended in a food processor with roasted garlic and some of the cooking liquid to achieve a smooth, thick paste.
The sauce is then seasoned with warm spices—ground cumin, coriander, oregano (preferably Mexican), and white pepper—which provide a complex and earthy flavor profile. The use of specific dried chiles like New Mexico or California types lends authenticity and a balanced heat level suitable for a variety of Southwestern and Mexican dishes.
This sauce can be used as a base for stews, enchiladas, or as a flavorful condiment. Roasting the garlic separately enhances the sauce’s pungency, and careful cooking of the chiles ensures the sauce is not bitter or burnt.
Ingredients
- 10 cloves garlic
- 6 Tbsp extra virgin olive oil divided
- salt
- 8 ounces New Mexico red chile pods stemmed and seeded, or California red chile pods, dried
- 5 Tbsp all-purpose flour
- 2 tsp cumin ground
- 1 tsp ground coriander
- 1 tsp oregano preferably Mexican, ground
- 1 tsp ground white pepper
Instructions
- Set the oven to 350F
- Peel and toss the garlic cloves with 1 tablespoon of the olive oil and a sprinkling of salt. Wrap them in foil and roast for 30 minutes. The cloves will be softened and fragrant. Place the cloves in the bowl of a food processor, fitted with the blade attachment,
- Put the chile pods in a large heavy bottomed stockpot. Heat the pot over a medium flame and stir the chiles until they start to toast and release their aroma. This will take about 2-4 minutes, but watch carefully, they burn easily. Stir continuously.
- Fill the pot with water, and bring to a boil. Stir occasionally so all the chiles get submerged, and cook for about 15-20 minutes. Remove the chilies, but reserve 5 cups of the cooking water.
- Working in 2 batches, puree the chiles along with the garlic cloves. Run the machine until the chiles are ground down to a smooth, thick paste, and stop to scrape down the sides of the machine if necessary. Process in the reserved liquid and run until smooth. Again, you will need to do this in batches so your machine doesn't overflow.
- Strain the sauce through mesh sieve into a clean bowl. Be sure to push the sauce through with the back of a spoon to get all the liquid through. Discard the solids.
- Set the same pan over medium heat add 5 tablespoons of oil, and then add the flour, stirring until it forms a paste. Add in the spices, and stir continuously until smooth.
- Whisk in the chile mixture, and bring to a boil. Cook for about 5 minutes until the sauce is thickened and coats the back of a spoon.
- Cool the sauce and then store in tightly closed containers in the refrigerator.
Notes
- This traditional red chile sauce recipe highlights Native American, Mexican, and Tex-Mex influences from "The New Southwest" cookbook.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 106kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 13mg | 1% |
| Potassium | 18mg | 0% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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