Basic Red Chile Sauce Recipe

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Servings: 4


Cost per serving $0.05 view details


  1. *For a spicy sauce, use 1 New Mexico and 7 California chiles.
  2. Eliminate the New Mexico chile for a milder sauce.
  3. Wearing gloves, use a small knife to remove chile stems and seeds, then wash the chiles well. Place in a saucepan with the water and bring to a boil over high heat; boil for 5 min, then allow to sit for 10 to 15 min. Whirl the water and chiles in a food processor or possibly blender, in batches if necessary, for 20 to 30 seconds, or possibly till the skins are finely minced. Pass through a strainer, pressing the chile pcs through with a wooden spoon.
  4. In a medium skillet, make a roux by combining the flour and oil.
  5. Saute/fry over low heat for 2 min, then add in the garlic, chile mix, oregano and vinegar. Stir well and simmer for 15 to 20 min. The sauce will keep in the refrigerator, tightly covered, for about 5 days, or possibly it can be frzn for 2 to 3 months.
  6. Emojean Jordan Buechner "Cooking with Herbs".


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Nutrition Facts

Amount Per Serving %DV
Serving Size 249g
Recipe makes 4 servings
Calories 75  
Calories from Fat 60 80%
Total Fat 6.84g 9%
Saturated Fat 0.51g 2%
Trans Fat 0.18g  
Cholesterol 0mg 0%
Sodium 10mg 0%
Potassium 6mg 0%
Total Carbs 3.03g 1%
Dietary Fiber 0.1g 0%
Sugars 0.02g 0%
Protein 0.41g 1%
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