Red Chile Sauces
Explore the vibrant world of red chili sauces with this diverse collection of flavourful creations. From the bold heat of traditional New Mexican red Chile sauce to the smoky richness of chipotle-infused blends, this selection offers something tasty for every palate. Whether you're craving the tangy sweetness of guajillo-based sauce or the rich and earthiness of the poblano, this assortment of red Chile sauces provides endless possibilities to elevate your dishes.
Equipment
- Blender or Food processor
Ingredients
New Mexican Red Chile
- 6-8 New Mexican Red Chile stems removed, see note #1.
- 1 tbsp canola oil
- 1 tbsp butter
- 2-3 cloves of garlic minced
- ½ cup white onion chopped
- ½ tsp dried oregano
- ½ tsp ground cumin
- 1 tbsp corn starch
- 1½ cups chicken broth or water
- 1-2 tsp honey
- Salt to taste
- Fresh ground pepper
Alternative Pepper Options
- Anaheim 6-8 peppers : Mild with a slightly sweet taste perfect for those who prefer less heat
- Poblano 4-6 peppers : Mild to medium heat with a rich earthy flavor.
- Pasilla chile negro 6-8 peppers : Mild to medium heat with a rich earthy flavor
- New Mexican red 6-8 peppers : Mild to moderately spicy with a sweet fruity flavor and rich earthy undertone.
- Ancho 6-8 peppers : Mild to moderately spicy with a sweet & fruity flavor.
- Guajillo 6-8 peppers : Moderately spicy with a tangy & slightly fruity flavor.
- Chipotle in adobe 3-4 peppers : Moderately spicy with a deep and rich smoky flavor
Instructions
- Tear the dried chiles into small pieces.
- In a medium saucepan warm the oil and butter over medium heat.
- Once the butter has melted, add the chiles and onion and cook till translucent (about 2 minute)
- Add the garlic, cumin and oregano and cook until fragrant (about 1 minute)
- Slowly stir in the cornstarch and cook for about 1 minute.
- Stir in the broth and bring to a simmer.
- Let mixture cook, stirring occasionally until chiles have softened and the mixture has thickened (about 10-12 minutes)
- Transfer mix to a blender or food processor and add the honey.
- Remove the middle part of the lid and cover with a paper towel before blending, so that the steam can escape and blend until smooth.
- Season to taste with salt and pepper.
- Serve at room temperature.
Notes
Storage:
- Store the sauce in an airtight container in the refrigerator for up to one week.
- If you use water instead of stock as the base, the sauce will keep for up to one month in the refrigerator.
- The sauce also freezes well. Store in airtight containers or ice cube trays for portioned use. It can last up to 3 months in the freezer.
- To reduce the heat, remove some of the seeds while preparing the peppers. Adjust the amount depending on your spice tolerance.
- For a milder sauce, soak dried chiles in warm water and discard the soaking liquid before blending, as it may contain concentrated heat.
- Experiment with different types of chile peppers to create unique flavour profiles. Mix and match varieties to customize the heat level and taste.
- Add a splash of vinegar or a squeeze of lime juice for a tangy kick and to balance the heat.
- For a smoother sauce, strain it after blending to remove any remaining seeds or skins. This will result in a silkier texture.
Tried this recipe?
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