This New Mexico red chilli sauce is easy and delicious! The flavor is incredible perfect for tacos and enchiladas!
Red Chilli or Red Chile?
Red Chile is the correct spelling for this classic enchilada sauce. Red Chilli- as it's named in this post- is how the majority of people spell it and in order for them to find this amazing recipe, I call it both.
What you need for Red Chile Sauce
- Dried Red NM Red Chile Peppers
- Dried Ancho Peppers
- Garlic Cloves
- Onion Powder
How to make red chilli sauce:
- Roast the chiles and garlic in a preheated oven for no more than 5 minutes!
- Remove the chiles and place in a blow filled with water. Leave the garlic on the pan and roast for another 10 minutes.
- Let the chiles soak for 30 minutes to rehydrate.
- After 30 minutes place chiles, garlic, seasoning, and 2 ½ cups of the soaking water in a food processor and process until smooth.
- Eat up or strain for an even smoother sauce!
Is red chile sauce the same as enchilada sauce?
Yes. It is also sometimes called New Mexico red sauce.
Why is is called New Mexico Red Chile Sauce?
You use New Mexican Red Chiles to make the sauce.
Give this red chile sauce a try and let me know how you like it!
How to get a smooth enchilada sauce?
Simply use a high powered blender or food processor (affiliate links for Breville) to blend until extra smooth, then strain the sauce in a mesh strainer. I personally don't mind skipping the straining step because it is a little quicker and less of a mess.
What if you don't have a high powered blender or food processor?
Using a regular blender will work but it won't make it as smooth. Just make sure to scrape down the sides frequently.
How to store red chilli sauce?
Store any leftover sauce in and air tight container in the refrigerator for 4-5 days.
Make sure to check out these other tasty recipes:
Watch how to make this recipe!
New Mexico Red Chilli Sauce
- 15 Dried New Mexico Red Chilies
- 2-4 Dried Ancho Chilies optional
- 5 garlic cloves
- 2 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon onion powder
- Preheat oven to 350F.
- Remove stems and seeds from dried chilies and place on a baking sheet. Add the garlic to the baking sheet as well. Roast for 2-5 minutes. The chiles will start to smell sweet. You don’t want them to burn so watch them carefully!15 Dried New Mexico Red Chilies, 2-4 Dried Ancho Chilies, 5 garlic cloves
- Remove the chilies and add to a bowl of hot water, allow them to rehydrate for 30 minutes. Return the garlic to oven to continue roasting for another 10 minutes.
- After 30 minutes, add the chiles, garlic, cumin, salt, onion powder, and 2 ½ cups water that the chiles were soaking in, into a food processor. Process until smooth. You can use the sauce as is or strain it to get any extra pepper pieces out.2 teaspoon cumin, 1 teaspoon salt, ½ teaspoon onion powder
- Use on tacos or enchiladas! Enjoy!
- Strain for a smooth sauce
- Use for enchiladas or tacos!
- Store leftovers in air tight container in the refrigerator for up to 5 days.
Post updated on 8/16/2020, 9/27/2022