Red Chile Sauce

Red Chile SauceMakes three cups.


1 1/2 T olive oil
1/2 cup onions, finely minced
2 1/2 t ground garlic
1 T plus 1 t ground ancho chile
1 T plus 1 t ground guajillo chile
1 t cumin
Pinch salt or to taste
1/4 t ground black pepper
15 oz tomato sauce
2 1/4 cups water

Spoon Mage Note:

Do you know the difference between chile and chili?

The amount of seasoning in this recipe creates a richly flavored yet mild sauce. Intensify the flavor by increasing the chile powder, or add a bit of chipotle or hot New Mexican chile to warm things up a bit.

This is a sauce that is intended to be mixed with other flavors. It is a cooking sauce. When tasting imagine it simmered with beans or ground turkey, liberally topped with crisp lettuces and cheese or wrapped inside tortillas. Use your mindful imagination when you consider the sauce.

You may choose to reduce it to the point of being quite thick to save space in the fridge or freezer. Note on the container that a little water must be added upon use or the flavors will be rather intense.


In a pot set over medium heat, sauté the onions in olive oil until onions are softened but not browned.

Add the rest of the ingredients and stir well.

Bring to a simmer over low heat and cook uncovered for about an hour. Stir every now and then.

Cook until the sauce has reduced, deepening in color. Taste, using a taco chip, and adjust the seasonings to suit you.

Simmer until the sauce lightly coats the dipped chip.

Use immediately in your favorite recipe, refrigerate, or freeze.

It is especially good in Red Chile Stacked Enchiladas and is wonderful for simmering with the meat or beans for tacos and burritos.


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