Homemade Red Rojo Chile Sauce Recipe

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Do you want to add a thrilling, boosting, and energetic taste to your dishes that can also give some extra spice with its savory base?

Then you are in the right place to boom your dishes with some extra spice and many more. The Chile Rojo recipe is one of the best choices to add extra spice to your food, making it delicious and flavorful. 

Chile Rojo Recipe

Why Chile Rojo Sauce?

It is one of the most essential ingredients in many Mexican dishes. Red Chile Sauce, also known as Chile Rojo. This rich red sauce is not made with tomatoes. Instead, it is made with red dried chilies that are toasted, reconditioned, and blended with spices to achieve its smooth consistency. 

ServingCaloriesPrep. TimeCooking TimeRest TimeTotal Time
1 Serving45 kcal15 Mins15 mins030 mins

Chili’s Selection:

For making an authentic red chile sauce or Chile Rojo sauce, it’s essential to consider several factors to ensure the best flavor and heat balance. Here are some tips that would help you to choose the right chiles, which are given below:
  • Familiarise yourself with the spiciness of different chilies to match your preference.
  • Each chile offers distinct flavors, from smoky to fruit; select ones that complete your dishes
  • Note the texture of chiles, as it can affect the sauce consistency; choose accordingly for your sauce.
  • Ensure chosen chilies are easily accessible locally or explore online sources for a broader selection.

Key Ingredients:

8 dried chilies( you may use 4 Guajillo and 4 Ancho)Check Price
1 tsp vegetable oilCheck Price
1 medium onion, dicedCheck Price
4 cloves Garlic mincedCheck Price
1 medium Tomato pasteCheck Price
 //**tsp = teaspoon & tbsp. = tablespoon**//

Spices:

2 tsp SaltCheck Price
1 tsp dried oreganoCheck Price
1 tsp cuminCheck Price
1 tsp black pepperCheck Price

Kitchen Utensils:

  • Cast Iron Skillet or Griddle
  • Blender
  • Strainer
  • Large Bowl
  • Saucepan

Ingredients Substitutions:

You can substitute the ingredients in the Mexican Chile Rojo Sauce recipe in the following way;
  • If you don’t have dried chilies like Ancho or Guajillo, you can substitute them with other dried chilies. You may use Pasilla or New Mexico chilies.
  • If you don’t have tomato paste, substitute it with tomato sauce or crushed tomatoes.
  • If you are missing cumin, you can replace it with coriander.

Preparation Steps:

Mexican Chilie Rojo Sauce

Step-1:

Firstly, roast the dried chilies in a dried Skillet until their fragrant smell is out. Remove the stems and Seeds from the dried chilies.

Step-2:

Combine chilies, tomato paste, onion, garlic cloves, salt, pepper, and cumin in a saucepan. Cover the ingredients with water and bring to a boil.

Step-3:

Reduce the heat to a simmer and cook for approximately 15 minutes until the chilies soften.

Step-4:

Drain the water from the saucepan and transfer the cooked ingredients into the blender.

Mexican Red Sauce

Step-5:

Add ½ cup of fresh water to the blender, And blend on high for 5 min until the mixture is smooth.

Step-6:

In the same saucepan used to cook the chilies, add 1 tsp of vegetable oil over medium heat.

Step-7:

Pour the blended red chile mixture into the saucepan and cook for 10 min. Stirring occasionally. Adjust the salt and add Pepper and Cumin for better taste. 

Storage Guidelines:

After making the easy Mexican chili rojo sauce, the next question that arises in my mind is about its storage. It’s preferable to use fresh sauce, but in case if you want to store it, keep in mind the following points:
  • For refrigerating the sauce, keep it in an airtight jar or bag.
  • The sauce bags should not be kept between the other things in the refrigerator to prevent cross-contamination.
  • Before using the stored sauce, thaw it in a cool place but not at room temperature.
  • It’s advisable to use sauce within a few days, but you can keep it for 1-2 months.
  • Before using stored Mexican chile rojo sauce, always inspect it for signs of spoilage, such as off odors, mold growth, or changes in texture.
Chile Rojo Sauce

Some Ways to Enjoy:

You can enjoy Chile Rojo Sauce in many ways, But here are some ideas that are listed below;
  • You can pour your chile sauce over Chicken, Beef, or veggie enchiladas for a spicy twist.
  • Add a chile Rojo Sauce to your tacos for extra flavor and heat.
  • Use chile rojo as a marinade or glaze for grilled chicken, steak, and shrimp.
  • Mix chili Rojo Sauce into cooked rice and beans for a flavorful side dish.
  • Spread Chile rojo sauce on Sandwiches or wraps for a spicy kick.
  • Serve Chile Rojo Sauce as a dip for tortilla chips or veggies.
  • Swap out traditional pizza sauce for chile rojo sauce for a spicy pizza topping.

Tips for Better Results:

Following the key tips during the preparation and assembly is essential to achieve the perfect chile sauce. These tips will help you enhance the sauce’s taste to a new height. Those are listed below.
  • You can choose dried chilies like Ancho, Guajillo, or New Mexico chilies for the depth of flavor. 
  • Carefully wash the chilies before using them to remove any dust or dirt. Dry with paper towels to ensure they are clean and ready for toasting.
  • Toast the chilies before hydrating them. This step brings out the flavor and adds depth to the sauce. Be careful not to burn the chilies, as they can taste bitter.
  • Remove seeds as many as possible from chilies, as they tend to be bitter.  
  • Use a blender to mix chilies with spice until it becomes smooth. 
  • Try the sauce and add more salt and spice if needed.

Serving Suggestion:

Serving a single dish looks weird and incomplete so you can add given of some other recipes as a side or main dishes:

FAQs:

Mexican chile sauce typically consists of dried red chile peppers (such as guajillo, ancho, or New Mexico chiles), Garlic, onion, spices (such as cumin and oregano), and sometimes tomatoes or other ingredients, all blended into a smooth sauce.

You can use cornstarch or flour as a thickening agent to thicken red chile sauce. Mix a small amount of cornstarch or flour with water to form a slurry, then gradually stir it into the simmering sauce until it reaches the desired consistency.

Dried chilies are traditionally used in Chile Rojo Sauce for their concentrated flavor; you can experiment with fresh chilies for a different flavor profile.

Chile Rojo sauce is healthier because it is a Hot Sauce. By its nature, it is a powerhouse of healthy eating.

You can use many chilies, but some of my suggestions are Ancho, Guajillo, or New Mexico.

The chile sauce has a more tangy taste but still has some sweetness. The sharp and zesty flavor balances well. But ketchup is recommended for a nice touch. 

Conclusion:

In final words, Chile Rojo Sauce offers a spicy, flavorful boost to various dishes, particularly Mexican cuisine, without relying on tomatoes. Its versatile uses, from marinades to pizza toppings, make it a preferred choice over traditional ketchup for those seeking a sharp yet spicy flavor. With a careful selection of chilies, proper preparation techniques, and ingredient substitutions, achieving a delicious and vibrant taste, Chile Rojo Sauce is accessible to any food enthusiast, promising to elevate dishes with its rich and savory base.

Chili Rojo

Red Rojo Chile Sauce Recipe

Chile Rojo Sauce offers a spicy, flavorful boost to various dishes, particularly Mexican cuisine, without relying on tomatoes. With a careful selection of chilies, proper preparation techniques, and ingredient substitutions, achieving a delicious and vibrant taste.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Sauce
Cuisine Mexican
Servings 1
Calories 45 kcal

Equipment

  • Cast Iron Skillet or Griddle
  • Blender
  • Strainer
  • Large Bowl
  • Saucepan

Ingredients
  

  • 8 dried chilies( you may use 4 Guajillo and 4 Ancho)
  • 1 tsp vegetable oil
  • 1 medium onion, diced
  • 4 cloves Garlic minced
  • 1 medium Tomato paste
  • 2 tsp Salt
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1 tsp black pepper

Instructions
 

Firstly, roast the dried chilies in a dried Skillet until their fragrant smell is out. Remove the stems and Seeds from the dried chilies.

    Combine chilies, tomato paste, onion, garlic cloves, salt, pepper, and cumin in a saucepan. Cover the ingredients with water and bring to a boil.

      Reduce the heat to a simmer and cook for approximately 15 minutes until the chilies soften.

        Drain the water from the saucepan and transfer the cooked ingredients into the blender.

          Add ½ cup of fresh water to the blender, And blend on high for 5 min until the mixture is smooth.

            In the same saucepan used to cook the chilies, add 1 tsp of vegetable oil over medium heat.

              Pour the blended red chile mixture into the saucepan and cook for 10 min. Stirring occasionally. Adjust the salt and add Pepper and Cumin for better taste. 

                Nutrition Facts:

                Calories 45 kcal
                Carbohydrates 57g
                Protein16g
                Fat4g
                Cholesterol0mg
                Sodium35mg
                Sugar50g