Red Chile Sauce

See the RecipeLaurie Smith

This spicy sauce is a staple of authentic "border food" cuisine, and is an essential accompaniment to such dishes as Stacked Cheese Enchiladas and Chiles Rellenos.

Red Chile Sauce
This spicy sauce is a staple of authentic "border food" cuisine.
Yield: makes About 2 1/2 Cups


  • 20 dried New Mexico red chiles
  • 2 cloves garlic, peeled and crushed
  • 1 small yellow onion, peeled and quartered
  • 1 tsp. ground cumin
  • Salt
  • 1 tsp. sugar (optional)


  1. Wash chiles and remove stems, seeds, and veins (see Handling Chiles). Bring a pot of water to a boil. Add chiles, cover, and remove from heat. Soak until soft, about 1 hour, then drain, reserving soaking water.
  2. Place chiles, garlic, onions, and 2 cups soaking water in a blender or food processor. Purée until smooth. Thin with more soaking water if sauce is too thick.
  3. Strain sauce into a large saucepan. Add cumin, season to taste with salt, and simmer, uncovered, over low heat for 10 minutes. If sauce tastes bitter, add sugar.