Red Chile Sauce

Kitchen Tested
  • Yield 6 to 8 servings

Dried red chiles are skilled roasted them cooked into a thick, piquant sauce, perfect with fried eggs, chicken or pork.

Mark Boughton Photography / styling: Teresa Blackburn


4 to 5 -- dried red chiles (such as ancho), about 2 ounces
1 tablespoon olive oil
5 large garlic cloves, roughly chopped
1/2 teaspoon salt


  1. Remove stems, seeds, and veins from chiles, and tear the flesh in several pieces.
  2. Heat oil in a small skillet over medium heat. Add garlic and cook, stirring, until it begins to brown, about 3 minutes.
  3. Add chiles and enough water just to cover them. Bring to a boil. Remove from heat, cover pan, and let chiles soak until they’re soft, 10 to 20 minutes.
  4. Strain out solids, keeping liquid. Put solids and salt in a blender, and add 3/4 cup reserved liquid. Purée. If sauce is too thick, add a little more of the liquid. Makes 1 to 1 1/2 cups.

Recipe by Tamar Haspel.



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