Mexican Red Chile Sauce

It can top enchiladas and tamales of any kind.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
Learn about Simply Recipes' Editorial Process
Updated September 19, 2023
Elise Bauer
A jar of chili sauce in front of a plate of chilaquiles.
Sally Vargas

Red chile sauces are used in many Mexican and Tex-Mex dishes, such as red chili enchiladas, red chile marinated grilled chicken, or tamales.

While doing research for this post, I found references to many different ways of making red chile sauce. In Mexico alone, there are as many ways to prepare this sauce as there are varieties of chilies! There are even more when you take into account the regional twists.

A Basic Red Chile Sauce

The following is a recipe for a basic red chile sauce, made with ancho chiles (also known as pasilla chiles - see notes). The basic technique was taught to me by my Mexican friend, Arturo Vargas, and helped along with notes from Diana Kennedy's From My Mexican Kitchen: Techniques and Ingredients.

Smooth red chilli sauce in a bowl.
Sally Vargas

How To Make Your Own Tamale Sauce

Why make your own sauce? Making your own red chile sauce is not much different than making your own spaghetti sauce. If you have the time, it's worth doing! Not only do you create a sauce with fantastic taste, but dried chilies are also inexpensive and easy to store.

If you are making up a large batch of tamales, enchiladas, or chili beans, you will likely need a lot of sauce. If you make homemade chile sauce, you can easily make as much tamale sauce, enchilada sauce, etc. as you need.

Do you have a favorite recipe for Mexican or Tex-Mex homemade chile sauce? If so, please let us know in the comments.

What Are Ancho Chiles?

An ancho chile is a poblano pepper that's been allowed to stay on the vine until it's turned red. After it's harvested, it's dried and turns a deep red/purple/brown. Anchos are commonly used in Mexican, Tex-Mex, and Southwestern cuisine.

Their color and their mild heat make them useful in sauces like red chile sauce. For an added dimension to the flavor of this recipe, using half guajillo chilies will bring in some fruity notes that complement the anchos' earthy notes.

Although ancho and pasilla chile peppers are two different species of pepper, in Michoacan, Mexico, anchos are called pasillas. Parts of the U.S. where Michoacans immigrated sometimes interchange the terms pasilla and ancho.

Where to Get Dried Ancho Chiles

Depending on where you live, you can find whole dried ancho chiles at the grocery store in the Latin American food aisle. International markets are also a good place to look.

Otherwise, you'll have to order them online. The Mexican brands are usually the least expensive. Four ounces will make a few batches of red chile sauce.

How To Prep Chiles for Sauce

Prepping dried ancho chiles is a simple process.

  • Using a sharp pairing knife, slice the pepper in half length-wise.
  • Remove the stem and scoop out all the seeds and veins.
  • Heat the chiles in a skillet quickly (see Step 2).
  • Soften the heated chiles in boiling water (see Step 3).

Storing and Freezing

Refrigerate the sauce, covered, up to 5 days.

To freeze, pour into freezer-safe containers, remove all air, and freeze up to 3 months. Defrost in the refrigerator. Reheat on the stovetop until just heated through before using.

Ways To Use Mexican Red Chile Sauce

From the Editors Of Simply Recipes

Mexican Red Chile Sauce

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4 servings
Yield 1 cup

According to Diana Kennedy, pasilla chiles are a long and skinny variety, while ancho chiles (dried poblanos) are shorter and wider. However, in certain parts of Michoacan, Mexico, the ancho chile is called pasilla. Because of immigration, anchos are commonly known as pasillas in many parts of the U.S.

Ingredients

  • 3 dried ancho chiles (sometimes called pasilla in the U.S.), or 2 ancho and 2 guajillo chiles

  • Water

  • 1 large clove garlic

  • 2 black peppercorns, crushed

  • Pinch ground cloves

  • 1/2 teaspoon kosher salt, more to taste

  • Extra virgin olive oil

Method

  1. Cut the chiles open and remove stem and seeds:

    Working on one chile at a time, use a paring knife to cut a slit all the way down one side of a chile. Open up the chile and remove the stem and seeds. Remove as much of the veins as you can.

    Reserve a few of the seeds or veins for adding later if you want added heat.

    Note when working with chiles, either wear protective gloves or wash your hands very thoroughly with soap and warm water after handling the chilies. Do not touch or rub your eyes if you have been handling chili peppers.

    Three red chillis on a marble background.
    Sally Vargas
    A red chili sliced with the sides scattered around.
    Sally Vargas
  2. Heat the chiles on a skillet:

    Heat a large skillet on medium heat. Flatten out the dried chiles as well as you can and place on the skillet to heat.

    Press down on the opened chiles and leave for a few seconds. Turn the chiles over and heat a few seconds more.

    You do not want to toast or burn the chiles! If they burn, they'll turn bitter. Just heat them enough to draw out more of their flavor.

    A skillet with red chilli inside.
    Sally Vargas
  3. Soften the chiles in hot water:

    Add the chiles to a small saucepan and add enough water so that they are just covered. Bring to a boil. Remove from heat and let sit for 10 minutes, until the chiles have softened and plumped up.

    (OR place the chiles in a small saucepan and pour boiling water over them to cover. Let sit for 15 minutes, until softened.)

    Soaking red chillis.
    Sally Vargas
  4. Purée with garlic, seasonings, water or poaching liquid:

    Remove the chiles from the pan, reserve the soaking water, and place the chiles in a blender. Add the garlic, salt, crushed peppercorns, ground cloves, and 1 1/2 cups of the soaking liquid (taste the soaking water first, if it seems bitter, use plain water instead).

    Purée for 2 minutes, until the sauce is completely smooth. Taste the sauce and adjust the seasoning. If you want more heat, add in a few of the seeds or veins and purée some more. Add more salt if needed.

    A blender with ingredients to make mexican hot sauce.
    Sally Vargas
    A blender with mexican hot sauce inside.
    Sally Vargas
  5. Strain through sieve into a skillet, simmer:

    Pour the sauce through a sieve into a skillet. Add a tablespoon of olive oil to the sauce.

    Bring to a simmer and reduce heat to maintain the simmer, cook for 10 minutes. Skim off the foam.

    Remove from heat. Use immediately or pour into a glass jar (plastic will get stained) and refrigerate.

    Simmering red chili sauce in a pot.
    Sally Vargas
    Smooth red chilli sauce in a bowl.
    Sally Vargas
Nutrition Facts (per serving)
48 Calories
4g Fat
4g Carbs
1g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 48
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 162mg 7%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 5%
Total Sugars 0g
Protein 1g
Vitamin C 0mg 2%
Calcium 14mg 1%
Iron 1mg 4%
Potassium 131mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.