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.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Sauce
Cuisine Mexican
Servings 1
Calories 45 kcal
- 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
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.
