By ππππππ
Mexican Red Chile Sauce
8 steps
Prep:10minCook:45min
This red chile sauce can be used for chili Colorado, enchiladas, chicken or steak marinade, and side salsa for tacos. This recipe has been an amazing addition to all dishes mentioned beforehand and Iβm glad that I am able to share it with you. This chili sauce is mild to medium in heat but you can always add more Arbol chiles to make it a bit spicer or for less heat. You can also adjust to taste sometimes adding a squeeze of lime to add some citrus to it. But overall this chili sauce has been a solid addition to all meals.
Updated at: Thu, 17 Aug 2023 02:45:42 GMT
Nutrition balance score
Unbalanced
Glycemic Index
41
Low
Glycemic Load
1
Low
Nutrition per serving
Calories34 kcal (2%)
Total Fat2.3 g (3%)
Carbs2.9 g (1%)
Sugars1.3 g (1%)
Protein0.3 g (1%)
Sodium236.1 mg (12%)
Fiber0.9 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
20 servings
Instructions
Step 1
In a large pot, add olive oil, garlic and onions until fragrant.
Step 2
Once that is done, add cooked onions and garlic into another bowl
Step 3
In the same pot, add a tablespoon of olive oil so you donβt burn the chile and cook until fragrant.
Step 4
In the same pot, add 3 cups of boiling water with the chilis and cover for 30 minutes off the heat.
Step 5
In a blender or food processor, add the cooked onions, garlic, chiles with the water and 2 cups of water. Blend till smooth
Step 6
Once that is blended, use a mesh strainer to make sure no big chucks of chile gets in the final sauce.
Step 7
In the same large pot, add the chile blend on medium to low heat and add oregano, salt, and cumin. Adjust to taste.
Step 8
Once cooled down add to airtight container to stay fresh up to 2 weeks in the fridge.
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