1/1 Photo of Mexican Red Chile Sauce
2 hrs 20 mins
Salsa de Chile Rojo. This is based on a recipe from Sunset's Mexican Cook Book. Sunset recommends mild dried chiles, ones that are large and dusky-red. Use as an enchilada sauce.
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- 6 ounces whole dried chilies (ancho, pasilla, or California green chiles, about 10 to 12 chiles, in any combination)
- 3 cups hot water
- 1/4 cup tomato sauce (or tomato paste)
- 1 small garlic clove, minced (or pressed)
- 1/4 cup salad oil
- 1 1/2 teaspoons salt
- 1 teaspoon oregano leaves, crumbled
- 1/4 teaspoon ground cumin
- 1Preheat oven to 400 degrees F.
- 2Place chiles on a baking sheet. Toast lightly in oven, 3 or 4 minutes, until they give off a mild aroma. Do not burn, otherwise, chiles will be very bitter.
- 3Remove chiles from oven and set aside until cool enough to handle.
- 4Remove and discard stems, seeds, and any pink pithy materials.
- 5Rinse chiles in cool water, drain briefly, then cover with hot water and soak for an hour.
- 6Process chiles in blender with enough of the soaking water to obtain a nice, blended consistency.
- 7Add remaining water, tomato sauce, garlic, oil, salt, oregano, and cumin. Simmer, uncovered, for 10 minutes, stirring occasionally.
- 8Sauce can be refrigerated for up to 1 week or frozen for later use.
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Nutritional Facts for Mexican Red Chile Sauce
Serving Size: 1 (1011 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 301.2
- Calories from Fat 165
- Total Fat 18.3 g
- Saturated Fat 2.5 g
- Cholesterol 0.0 mg
- Sodium 1139.4 mg
- Total Carbohydrate 35.6 g
- Dietary Fiber 14.4 g
- Sugars 20.7 g
- Protein 5.5 g