Red Chile Sauce Recipe

Posted on 06 January 2017

RED CHILE SAUCE from New Mexico

Red chile sauce is the best thing ever on a cold January winter day. Make this recipe with your dried red chiles from last seasons harvest of Guajillo Chile and Hatch Red Hot Chile. Grow oregano and onions alongside your peppers this year!

Yield:   Makes about 2 1/2 cups


  • 2 ounces whole dried Hatch Red Hot chiles (12)
  • 1 ounce whole dried Guajillo chiles (6)
  • 4 cups boiling-hot water
  • 3 tablespoons finely chopped white onion
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon dried oregano, crumbled
  • 2 tablespoons vegetable oil
  • 1 tablespoon all-purpose flour
  • 1 tablespoon kosher salt, or to taste
  • 2 teaspoons Sherry vinegar, or to taste
  • 1 teaspoon sugar, or to taste


Rinse chiles and split open, discarding stems, seeds, and ribs. Place in a single layer on a cookie sheet and toast lightly in a 275 degree F' oven. Keep oven door open a crack and watch closely. You will smell the wonderful aroma, and remove as they toast and before they brown. Transfer chiles as toasted to a heatproof bowl and pour boiling water over them. Cover bowl and soak chiles, stirring occasionally, until softened, about 15 minutes.
    Purée chiles with three fourths of soaking liquid, reserving remainder, in a blender until smooth. Pour purée through a coarse sieve into a bowl, pressing on solids, and discard solids. Whisk reserved soaking liquid into chile mixture.
      Cook onion, garlic, cumin, and oregano in oil in a large heavy saucepan over moderately low heat, stirring, 2 minutes. Add flour and cook, stirring, 2 minutes. Whisk in chile mixture and simmer, partially covered, whisking occasionally, until reduced to about 2 1/2 cups, about 30 minutes. Season with salt, black pepper, additional oregano, and sugar.Dried Guajillos!

      View more of our chile pepper recipes  »

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