Sauces · Tested at home

Red Chile Sauce

Name: Red Chile Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: About 4 cups
Ingredients: 6 dried guajillo chiles; 2 dried pasilla chiles; 2 to 4 dried chiles de árbol, to taste; 2 medium tomatoes, quartered; 4 garlic cloves; 4 cups chicken stock; 1 tablespoon ground cumin; 1 tablespoon onion powder; 1 tablespoon kosher salt, or 1/2 tablespoon when using bouillon

This red chile sauce blends guajillo, pasilla, and chile de árbol with tomatoes, garlic, cumin, and chicken stock. The result is smooth, earthy, and deeply savory, with enough body for tamales, enchiladas, braised meat, or spooning over eggs.

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Prep15 minutes

Cook30 minutes

Total45 minutes

MakesAbout 4 cups

Get everything ready

Ingredients

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6 dried guajillo chiles
2 dried pasilla chiles
2 to 4 dried chiles de árbol, to taste
2 medium tomatoes, quartered
4 garlic cloves
4 cups chicken stock
1 tablespoon ground cumin
1 tablespoon onion powder
1 tablespoon kosher salt, or 1/2 tablespoon when using bouillon

Turn up the heat

Let’s cook.

Remove the stems and most of the seeds from the dried chiles. Toast them in a dry skillet over medium heat for about 15 seconds per side, just until fragrant. Do not let them burn.
Place the chiles, tomatoes, garlic, and chicken stock in a saucepan. Bring to a boil, reduce to a gentle simmer, and cook for 15 minutes, until the chiles are soft.
Carefully blend the chile mixture with the cumin, onion powder, and salt until completely smooth. Work in batches if your blender is small and vent the lid for hot liquid.
Strain the sauce through a fine mesh strainer for an especially smooth texture, if desired.
Return the sauce to the pan and simmer for 15 minutes, stirring occasionally, until slightly thickened. Taste and adjust the seasoning.

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Recipe Notes

From Justin’s kitchen

For a bouillon version, use 4 cups water with 3 teaspoons chicken bouillon and begin with the smaller amount of salt. Wear gloves when handling the chiles if your skin is sensitive.