red chile sauce

Quick and easy to make Red Chile Sauce recipe made from red chile powder.  Perfect for enchiladas, Chile Colorado, smothered burritos, and more!

Red Chile Sauce/from Chile Powder

vegetable oil

garlic powder

Mexican oregano(optional)

cumin

all-purpose flour

mild New Mexico Red Chile Powder or California chile powder

water or chicken broth(vegetable broth)

Salt

Sugar

This New Mexican Style Red Chile Enchilada Sauce will become a kitchen staple in no time. This flavorful and healthy sauce is gluten-free, vegan and makes a great accompaniment to your favorite Mexican dishes!

New Mexican Red Chile Sauce

New Mexico chile pods (red hatch chiles)

water

garlic

grapeseed oil

tbs tapioca starch/flour

tsp oregano

chile peppers

Garlic Clove

Water is a transparent and nearly colorless chemical substance that is the main constituent of Earth's streams, lakes, and oceans, and the fluids of most living organisms. Its chemical formula is H2O, meaning that its molecule contains one oxygen and two hydrogen atoms, that are connected by covalent bonds. Water strictly refers to the liquid...

De-seed.

Start by removing the seeds and stems of your dried chile pods while simultaneously rinsing under cool water.

Place in water.

Place your rinsed chile pods in a large sauce pan with 4 cups of water.

Boil, then simmer.

Bring to a boil, cover, reduce heat &amp; simmer for 20 minutes, or until chile pods are soft.

Blend.

Using tongs, remove your chile pods (reserve cooking water) and place in a food processor or blender with your 2 garlic cloves. Blend until smooth.

Heat.

In a saucepan, heat oil over medium heat. Add tapioca flour &amp; cook for 2-3 minutes until you have a nice roux.

Combine.

Add your blended chile paste &amp; stir with your roux until combined well.

Stir well.

Add 1 1/2 cups of your reserved chile cooking water. Stir well. Add salt &amp; oregano. Stir well again.

Simmer.

Bring to just boiling, reduce heat, and simmer your red chile sauce for 10 minutes, or until desired consistency (you can add more water if too thick, more tapioca starch if too thin!).

Let cool.

Turn off heat. Let cool for at least 10 minutes before using, or let cool completely before storing (fridge or freezer) in lidded glass containers for future use

Top 2 red chile sauce recipes from across the web

The most viewed red chile sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Red Chile Sauce/from Chile Powder

New Mexican Red Chile Sauce

Top 2 red chile sauce recipes from across the web

The most viewed red chile sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Red Chile Sauce/from Chile Powder

New Mexican Red Chile Sauce

The most viewed red chile sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine