Mexican Red Chili Sauce

Mexican Red Chili Sauce is a delicious sauce which can be used with any of your dishes.

Salsa de Chile Rojo. This is based on a recipe from Sunset’s Mexican Cook Book. Sunset recommends mild dried chilis, ones that are large and dusky-red. Use as an enchilada sauce.

Mexican Red Chili Sauce

Print Recipe

• CourseSide Dish
• CuisineItalian

Servings	Prep Time
3.5 Cups	2 Hours

Cook Time

20 Minutes

Servings Prep Time 3.5 Cups 2 Hours

Cook Time 20 Minutes

Mexican Red Chili Sauce Print Recipe CourseSide Dish CuisineItalian Servings Prep Time 3.5 Cups 2 Hours Cook Time 20 Minutes Servings Prep Time 3.5 Cups 2 Hours Cook Time 20 Minutes

Ingredients

• 6 Ounces Whole Dried Chilies (ancho, pasilla, or California green chilis, about 10 to 12 chilis, in any combination)
• 3 Cups Hot Water
• 1/4 Cup Tomato Sauce Or Tomato Paste
• 1 Small Garlic Clove Minced
• 1/4 Cup Ekin Olive Oil
• 1.5 Teaspoon salt
• 1 Teaspoon Oregano Leaves Crumbled
• 1/4 Teaspoon Ground Cumin

Servings: Cups

Instructions

1. Preheat oven to 400 degrees F. or Preheat oven to 205 degrees C.
2. Place chilis on a baking sheet. Toast lightly in oven, 3 or 4 minutes, until they give off a mild aroma. Do not burn, otherwise, chilis will be very bitter.
3. Remove chilis from oven and set aside until cool enough to handle.
4. Remove and discard stems, seeds, and any pink pithy materials.
5. Rinse chilis in cool water, drain briefly, then cover with hot water and soak for an hour.
6. Process chilis in blender with enough of the soaking water to obtain a nice, blended consistency.
7. Add remaining water, tomato sauce, garlic, oil, salt, oregano, and cumin. Simmer, uncovered, for 10 minutes, stirring occasionally.
8. Sauce can be refrigerated for up to 1 week or frozen for later use.

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