Description
A vibrant, smooth, and boldly flavored red chili sauce perfect for enchiladas, tamales, or any Mexican dish that needs a rich, authentic kick.
Ingredients
Scale
- 12 dried red chilies (New Mexico, Guajillo, or a mix)
- 3 cups water
- 1 small onion, chopped
- 3 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon oregano
- 1 tablespoon oil
- Optional: 1 tablespoon flour for thickening
Instructions
- Remove stems and seeds from dried chilies.
- Boil chilies in water for 10 minutes until softened.
- Transfer chilies, water, onion, garlic, cumin, salt, and oregano to a blender.
- Blend until completely smooth.
- Heat oil in a pan over medium heat.
- Optional: Add flour and whisk for 1 minute to thicken.
- Pour blended chili sauce into the pan.
- Simmer for 5–7 minutes until rich and fragrant.
- Adjust seasoning as needed.
Notes
For a smoother sauce, strain after blending. Adjust chili varieties for more heat or sweetness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 25
- Sugar: 1g
- Sodium: 95mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: enchilada sauce, red chili sauce, Mexican sauce, chili recipe