This recipe will teach you how to make rich flavorful red chile sauce.  You'll never go back to buying it from a can ever again...or you'll know what's missing from the canned sauce and fill in the flavor.  Sometimes you need sauce in a pinch..I know, I've been there!

Step 1: Ingredients

DISCLAIMER: Red chile sauce will stain your clothes! I suggest using an apron or wearing an old t-shirt when making this recipe.  Cuidado! Be Careful!

2 pkgs of California or New Mexico Hatch dried chile pods 
1 onion
3 Garlic cloves
Ground Cumin
1/4 Cup Flour
1 chicken bouillon cube
Salt (if needed, bouillon cubes can be quite salty)

Fine mesh strainer

<p>How big are the package of peppers? </p>
<p>This is a great easy recipe! I made it this morning as the base for my Huevos Ranchero sauce and I thoroughly enjoyed it. Thanks for sharing </p>
Hey, you're welcome! Glad you liked it!
Hey this looks awesome and fairly simple! Do you think other kinds of peppers could be substituted for the California / New Mexicos? I might have some dried pasilla peppers around... Or do you think the peppers you recommend would work better as an enchilada sauce?
Pasillas are excellent for this and tend to make a spicier sauce. I would definitely use them! I wrote this instructable when I was living in Oklahoma and all I could find were the ones I used here. Any dried chiles will work...that'll be one tasty pasilla enchilada sauce.
I'm making this right now! I had to use a food processor and a sieve and a little more liquid because my food processor is slightly awful, but it's reducing on the stove now. Can't wait to use it. <br /> <br />Thank you for posting this!
Doesn't it smell AMAZING? I love this sauce, I use it for tamales too. Thanks for making it. :)
It does smell sooooo good. It just finishing reducing, and I'm going to be making corn and chicken enchiladas with it, I think. So excited. :D
Yes, Yes, Yes! i'm making some now!!

About This Instructable




Bio: I love all aspects of cooking...okay that's not true, I'm not a fan of baking. I love the free form of cooking ... More »
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