You are here: Home » Recipes » Red Chile Sauce 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 PrintEmail Ingredients 4 to 5 -- dried red chiles (such as ancho), about 2 ounces1 tablespoon olive oil5 large garlic cloves, roughly chopped1/2 teaspoon salt Instructions Remove stems, seeds, and veins from chiles, and tear the flesh in several pieces. Heat oil in a small skillet over medium heat. Add garlic and cook, stirring, until it begins to brown, about 3 minutes. 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. 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.