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Overhead shot of a vibrant red chile sauce in a rustic setting

Best Red Chile Sauce from Powder - Simple Recipe

Apron Ace
Master the perfect red chile sauce with this step-by-step guide! Unlock rich, bold flavors for your dishes. Dive in now!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Sauce
Cuisine Mexican
Servings 4 people
Calories 162 kcal

Equipment

  • 1 sauce pan
  • 1 mesh strainer
  • 1 large bowl
  • 1 food processor (optional, only if you're using fresh ingredients instead of powder)

Ingredients
  

  • 2 cups New Mexico red chile powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼ cup olive oil (or vegetable oil)
  • 2 cups tomato sauce
  • 2 cups vegetable broth or chicken stock
  • 1 tsp mexican oregano
  • 2 tbsp lime juice (juice of 1 lime)
  • 1 tsp salt (to taste)

Instructions
 

  • Preheat your pan on the stove. Set the heat to medium - we're aiming for the middle ground here.
  • Add your choice of vegetable or olive oil to the heated pan. Think of it as the stage for your spices.
  • Add in red chile powder, onion powder, garlic powder and Mexican oregano. Stir these together, heating for about 2-3 minutes. This brief sauté is the wake-up call for your spices.
  • Add depth to the mix. Pour in your tomato sauce and your choice of broth, be it vegetable or chicken. Stir it well, ensuring there are no lumps. We're aiming for a smooth blend.
  • Now, sprinkle in salt. This will help bring out the flavors of the sauce even more.
  • Dial back the heat and let your sauce simmer on medium-low heat. This is when the magic happens. The flavors get to know each other, intensifying as they slow dance in your saucepan.
  • When you're happy with the consistency of your sauce (thicker sauce, longer simmer), add the juice of 1 lime. This will add a tangy note to your sauce, beautifully complementing the heat of the chiles.
  • Lastly, strain your sauce into a separate bowl to ensure a silky smooth texture. This removes any lingering lumps, giving you a restaurant-quality red chile sauce. Taste and adjust the seasonings as needed. Every batch of chiles can vary in heat, so feel free to experiment until you find your perfect balance!

Notes

Remember to taste and adjust the seasonings as needed. Every batch of chiles can vary in heat, so your sauce might need a little extra salt one time and less the next. Cooking is an art, not a science, so feel free to experiment until you find your perfect balance!
  • For a thicker sauce, simmer for longer.
  • Cooking on medium-low heat allows the flavors to marry and intensify.
  • If the sauce is too thick, add a bit of cold water to adjust the consistency.
  • The sauce can be stored in an airtight container in the refrigerator for up to a week.
  • You can adjust the spiciness by using less chile powder.
  • Always taste and adjust the seasonings as needed.
  • This sauce is perfect for enchiladas, huevos rancheros, and chile Colorado.
 

Nutrition

Calories: 162kcalCarbohydrates: 10gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 1633mgPotassium: 393mgFiber: 2gSugar: 6gVitamin A: 793IUVitamin C: 11mgCalcium: 29mgIron: 2mg
Keyword Hot Sauce, Red Chile Sauce, Spicy
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