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Red Chile Enchilada Sauce
This traditional Red Chile Enchilada Sauce, made with roasted, dried chiles is sure to become your family favorite sauce.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Condiment
Cuisine:
Mexican
Keyword:
red chiles, oven-roasted, traditional sauce recipe
Servings:
14
Servings
Calories:
39
kcal
Author:
Lisa Johnson
Ingredients
10 - 12
dried New Mexico chiles
ancho or pasilla chiles will work as well
3
cups
warm water
¼
cup
tomato paste
2
cloves
fresh garlic
minced or pressed
¼
cup
olive oil
½
teaspoon
salt
1
teaspoon
dried oregano leaves
¼
teaspoon
ground cumin
Instructions
Preheat oven to 400 degrees. Cover a baking sheet with parchment paper or silpat.
Place dried chiles on prepared baking sheet, and bake for 3 to 4 minutes until fragrant.
Remove from oven and allow to cool. Remove the stems and seeds.
Place in a large bowl and cover with 3 cups of warm water. Let sit for one hour.
Place chiles in a blender with enough of the soaking liquid to blend into a paste.
Add the remaining soaking liquid, tomato paste, garlic, salt, oregano, and cumin. Blend until smooth.
Pour into a sauce pan and simmer, uncovered for 10 minutes, stirring frequently.
Keep warm if using immediately. If not, allow to cool, cover, and refrigerate for up to one week.
Notes
This recipe makes 3 1/2 cups of sauce.
Nutrition
Calories:
39
kcal
|
Carbohydrates:
1
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Sodium:
123
mg
|
Potassium:
47
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
71
IU
|
Vitamin C:
1
mg
|
Calcium:
6
mg
|
Iron:
1
mg