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Red Chile Sauce

Prep Time15 mins
Cook Time20 mins
Course: Appetizer
Cuisine: Mexican
Keyword: Chili Pepper Salsa, Fresh Garden Salsa


  • 3 oz dried chile peppers such as New Mexico chile
  • 2 cups hot water (boiled water that has cooled a little)
  • 1 tablespoon vegetable oil
  • 1/2 onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon 5 ground cumin
  • 1 tablespoon 15 Mexican oregano


  • Wipe chile peppers with a damp cloth to clean. See the warning for handling instructions.
  • Break off stems, and remove seeds.
  • Soak chili peppers in hot water until softened, about an hour.
  • Taste the soaking water. If it is bitter, replace it with fresh water.
  • Puree chili pepper and water mixture in a blender
  • Heat the oil in a pan, add onion, garlic, and seasonings.
  • Once the onions are cooked, add the chili puree to the pan.
  • Simmer for 15 minutes.
  • Return mixture to the blender, and puree. See warning.
  • Pour sauce through a sieve. Use a spoon to stir and press the mixture against the sieve to extract all the sauce.
  • Add salt to taste. If the sauce is a little bitter, some sugar can be added to compensate.