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Mexican Red Chile Sauce
Mexican Red Chile Sauce
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Spicy Ancho Chile Sauce perfect for enchiladas and tamales, ready in just 30 minutes. Versatile and full of flavor for any meal.
Ingredients:
  • 3 dried ancho (sometimes called pasilla in the US) chiles OR 2 ancho and 2 guajillo chiles
  • Water
  • 1 large clove garlic
  • 2 black peppercorns, crushed
  • Pinch of ground cloves
  • 1/2 teaspoon kosher salt, more to taste
  • Extra virgin olive oil
Instructions:
  • Prepare the chilies: Using a paring knife, cut a slit down one side of each chile. Remove the stem, seeds, and as many veins as possible. Keep a few seeds or veins aside for extra heat if desired. Caution: Wear gloves or wash hands thoroughly after handling chilies to avoid irritation. Avoid touching your eyes after handling.
  • Toast the chiles in a skillet on medium heat: Place the dried chiles on the skillet and press down for a few seconds on each side, being careful not to burn them. Heating them will enhance their flavor without making them bitter.
  • Prepare the chiles: Place them in a saucepan, cover with hot water, and let sit until softened and plumped, about 10 minutes on the stove or 15 minutes off the heat.
  • Prepare flavorful purée: Take out the chiles from the pan, save the soaking liquid, and transfer the chiles to a blender. Combine with garlic, salt, crushed peppercorns, ground cloves, and 1 1/2 cups of the soaking liquid (or plain water if preferred). Blend for 2 minutes until velvety smooth. Taste and adjust seasonings accordingly. For added spiciness, include a few seeds or veins and blend further. Adjust salt to taste.
  • Strain the sauce through a sieve into a skillet, add olive oil, simmer for 10 minutes: After straining the sauce, pour it into a skillet and mix in olive oil. Let it simmer for 10 minutes, remembering to skim off any foam. Once cooked, you can either serve immediately or transfer it to a glass jar for refrigeration (avoid plastic containers due to potential staining).

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