Red chile sauce is a spicy Mexican sauce most commonly served with enchiladas and chiles rellenos.
Yield: about 1½ cups
Time: 15 minutes
Tools
- medium saucepan
- wooden spoon
Ingredients
- 1 T corn or vegetable oil
- 1 small onion, minced
- 4 cloves garlic, minced
- 1 large chipotle chile or ancho chile, minced
- 1 T adobo sauce
- 2 T chili powder
- 2 t cumin
- 1 t coriander, ground
- ½ t dried oregano
- 1 c tomato sauce
- ¾ c water
- 1 T lime juice
- salt
Directions
Heat oil over medium heat, add onion, and sauté until soft, about 5 minutes. Add garlic, chile, adobo sauce, and spices and cook another minute.
Add tomato sauce and water, bring to a boil, reduce heat, and simmer about 5 minutes. Add lime juice and a bit of salt, taste, and adjust seasonings.
Optional: for a perfectly smooth sauce, let it cool slightly then blend with an immersion blender.
Use now or let cool, place in airtight container, and refrigerate for up to 2 days.
Notes
Adapted from Jack Bishop’s A Year in a Vegetarian Kitchen: Easy seasonal dishes for family and friends.
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