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Red Chile Sauce featured

New Mexico Red Chile Sauce

An easy and authentic red chile sauce perfect for tacos or enchiladas!
Course Side Dish
Cuisine American, Mexican
Prep Time 5 minutes
Cook Time 5 minutes
Soaking Time 30 minutes
Total Time 40 minutes
Servings 3 cups
Calories 9kcal
Author Lisa


  • 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!
    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.
    Red Chile Sauce in food processor
  • Use on tacos or enchiladas! Enjoy!
    featured image for carnitas tacos



Tips and Tricks
  • Strain for a smooth sauce


Serving: 1tbs | Calories: 9kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 97mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 387IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 1mg