An easy and authentic red chilli sauce perfect for tacos or enchiladas!
Course Side Dish
Cuisine American, Mexican
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Soaking Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 3cups
Calories 9kcal
Author Lisa
Ingredients
15Dried New Mexico Red Chilies
2-4Dried Ancho Chiliesoptional
5garlic cloves
2teaspooncumin
1teaspoonsalt
½teaspoononion 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
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