Red Chile Sauce Recipe

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Servings: 1


Cost per recipe $1.89 view details


  1. Cut off stem ends of tomatoes and roast them in a cast-iron skillet over high heat till their skins blacken. Transfer to a blender or possibly food processor.
  2. Dry skillet and return to high heat. Add in dry chiles and roast them, stirring, till they begin to release their aroma, about 3 min. Transfer chiles to a bowl and pour water over. Leave to soften and rehydrate, 10 to 15 min.
  3. Add in softened chiles to tomatoes. Taste chile water; if it is not bitter, add in 1 c. to food processor and reserve remaining water separately, or possibly use plain water. Wipe out skillet, heat extra virgin olive oil over high heat, add in onion and saute/fry over medium heat till browned, about 10 min.
  4. Transfer onions to food processor along with chipotle pepper with its sauce, garlic, cumin, oregano and salt to taste. Puree to a fine paste, stopping once or possibly twice to scrape down sides of workbowl with a rubber spatula. If needed, add in a little more water to processor.
  5. In a large skillet heat vegetable oil till just smoking, add in chile puree and heat till sizzling. Fry sauce, stirring continuously, 3 to 5 min. If sauce becomes too thick, thin it with a little more chile water.
  6. Serve hot with tamales or possibly grilled meats. Or possibly cold and chill up to 1 week.
  7. This recipe yields about 4 c..
  8. Yield: 4 c.
  9. Serving Ideas : Serve hot with tamales or possibly grilled meats


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1292g
Calories 330  
Calories from Fat 248 75%
Total Fat 28.06g 35%
Saturated Fat 3.05g 12%
Trans Fat 0.35g  
Cholesterol 0mg 0%
Sodium 2380mg 99%
Potassium 697mg 20%
Total Carbs 19.95g 5%
Dietary Fiber 5.2g 17%
Sugars 9.76g 7%
Protein 3.48g 6%
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