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Dave's Eats

Red Sauce (Chile Colorado) (x2 scale)

Recipe by user david

A smooth, earthy red chile sauce made from guajillo and ancho chiles, blended and strained for a silky finish.

Cook: 20 min
½ x1 x2
or click any ingredient amount to scale
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Makes 4 cups

This classic chile colorado (red sauce) is built from toasted-tasting dried guajillo and ancho chiles simmered until soft, then blended and strained for a smooth, vibrant sauce. It’s especially great as a base for pozole, but also works for enchiladas, tamales, stews, or braised meats. For best flavor and texture, thoroughly rinse the dried chiles to remove dust, cool slightly before blending, and don’t skip straining—this removes tough skins and any lingering seeds for a restaurant-style, silky sauce. Adjust thickness by blending in a bit more of the chile-cooking water if needed.

  • 6 6 dried guajillo chile, seeds removed and rinsed
  • 6 6 dried ancho chiles, seeds removed and rinsed
  • 6 6 dried guajillo chile, seeds removed and rinsed
  • 6 6 dried ancho chiles, seeds removed and rinsed

Remove the stem and seeds from the chiles. Rinse well to remove any dust.

  • 0.5 0.5 onion, chopped or medium white onion
  • 6 cloves 6 cloves garlic, chopped
  • 1 tsp 1 tsp (1 g) oregano
  • 1 tsp 1 tsp (3 g) kosher salt, if using table salt use a little less teaspoon
  • 2 quarts 2 quarts (1.9 kg) water
  • 0.5 0.5 onion, chopped or medium white onion
  • 6 cloves 6 cloves garlic, chopped
  • 1 tsp 1 tsp (1 g) oregano
  • 1 tsp 1 tsp (3 g) kosher salt, if using table salt use a little less teaspoon
  • 2 quarts 2 quarts (1.9 kg) water

Place in a medium pot along with the onion, garlic, spices & water.

Cook on low heat for about 20 minutes or until the chiles are soft. Remove pot from heat and cool.

Cook on low heat for about 20 minutes or until the chiles are soft. Remove pot from heat and cool.

  • 2 cups 2 cups (470 g) water, from the water where the chile cooked on
  • 2 cups 2 cups (470 g) water, from the water where the chile cooked on

Transfer to a blender or food processor along with 1 cup of the water where the chile cooked on.

  • 1 cup 1 cup (240 g) water (optional), chile water (if you have a lot of pulp left)
  • 1 cup 1 cup (240 g) water (optional), chile water (if you have a lot of pulp left)

Puree chiles and then pass thru a strainer to remove the remaining seeds and skins. If you have a lot of pulp left, you may add it back to the blender along with 1/2 cup of the chile water. Blend and strain again.

Sources:

Category:

Sauces & Condiments

Notes

Red Sauce (chile colorado) – Makes 2 cups.

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