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    Home » Recipes » Side Dish

    New Mexico Red Chilli Sauce

    This post may contain affiliate links.

    This New Mexico red chilli sauce is easy and delicious! The flavor is incredible perfect for tacos and enchiladas!

    Pin now and save for later!

    Carnita Taco Open faced
    These are some of our favorite tacos!
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    I love using this red enchilada sauce recipe on my carnitas tacos or in lieu of Verde sauce in my green chile 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
    • Cumin
    • Onion Powder
    • Salt

    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!
    Steps to making red chile cauce
    This sauce is very simple to make!

    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!

    Process in a food processor
    Using a high powered blender or food processor makes this so easy to make!

    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:

    • Tri Tip Tacos
    • Green Chile Stew
    • Green Chile Cheeseburger
    • Smoked Chicken Quarters
    Red Chile Sauce Pinterest Pin
    Don't forget to pin this recipe!

    Watch how to make this recipe!

    Want more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

    Red Chile Sauce featured

    New Mexico Red Chilli Sauce

    Author: Lisa
    An easy and authentic red chilli sauce perfect for tacos or enchiladas!
    4.22 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Soaking Time 30 mins
    Total Time 40 mins
    Course Side Dish
    Cuisine American, Mexican
    Servings 3 cups

    Ingredients
      

    • 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

    Instructions
     

    • 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
      Roasting Garlic and Chiles
    • 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.
      Chiles Rehydrating
    • 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
      Red Chile Sauce in food processor
    • Use on tacos or enchiladas! Enjoy!
      featured image for carnitas tacos

    Notes

    Tips and Tricks
    • Strain for a smooth sauce
    • Use for enchiladas or tacos!
    • Store leftovers in air tight container in the refrigerator for up to 5 days. 

    Nutrition

    Serving: 1tbsCalories: 9kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 97mgPotassium: 30mgFiber: 1gSugar: 1gVitamin A: 387IUVitamin C: 2mgCalcium: 2mgIron: 1mg
    Keyword enchilada sauce, new mexican red chile sauce, red chile sauce, red chilli sauce
    Did you make this recipe?Tag me on Instagram at @atablefullofjoy

    Post updated on 8/16/2020, 9/27/2022

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