Last Updated on August 6, 2025 by Casia Valdés
Few things capture the depth and soul of Mexican cuisine like a rich, velvety Red Chili Sauce. Whether you’re spooning it over enchiladas, simmering it into chili colorado, or drizzling it on huevos rancheros, this sauce is more than just a condiment—it’s a building block of flavor passed down through generations.
My abuela would make big batches of this in late summer after drying chiles from the garden. The kitchen would fill with the earthy aroma of rehydrated peppers, toasted cumin, and garlic. It’s one of those traditions I still cherish and return to often—because there’s just nothing like the taste of homemade red chili sauce.
Table of Contents
Why You’ll Love This Red Chili Sauce
-
Deep, smoky flavor with customizable heat
-
Made with real dried chili pods—no shortcuts
-
Versatile for tacos, enchiladas, eggs, and more
-
Keeps well in the fridge for up to 3 months
-
Perfect for both summer grilling and winter comfort dishes
Ingredients (Serves 4 or yields about 2–3 cups)
-
30 dried red chili pods (choose mild, medium, or hot like guajillo, New Mexico, or chile de árbol)
-
3 garlic cloves (or more to taste)
-
1 teaspoon dried cumin (aka Camino)
-
2 teaspoons chicken bouillon
-
1 teaspoon salt
-
2 tablespoons oil (for simmering)
-
Water (for boiling chiles and blending)
Equipment Needed
-
Large pot
-
Blender
-
Fine mesh strainer
-
Medium saucepan
-
Large bowl
-
Storage jars
Instructions
Step 1: Rehydrate the Chiles
Place dried chili pods in a large pot and cover with water. Bring to a boil, then lower heat and simmer for 30 minutes. Remove from heat and let cool slightly.
Step 2: Prep Garlic Mixture
In a blender, combine:
-
3 garlic cloves
-
1 cup of the chile cooking liquid
-
1 teaspoon cumin
-
2 teaspoons chicken bouillon
-
1 teaspoon salt
Blend until smooth and pour into a large bowl. Set aside.
Step 3: Clean and Blend Chiles
Remove stems and seeds from the cooled chili pods. Working in batches, place cleaned pods in the blender with 1½ cups of chile water and blend for 2+ minutes until smooth. If it’s too thick, add more liquid.
Step 4: Strain and Combine
Strain each blended batch through a fine mesh sieve into the bowl with the garlic mixture. Use a spoon to press and extract all the rich liquid from the pulp. Discard skins and solids.
Step 5: Simmer the Sauce
In a large saucepan, heat 2 tablespoons oil over medium heat. Add the strained chili sauce and simmer for 15 minutes, stirring occasionally. This step helps prevent separation and brings the flavors together.
Step 6: Cool and Store
Let the sauce cool to room temperature. Pour into jars or containers with tight lids. Refrigerate for up to 3 months.
How to Use Red Chili Sauce
This sauce is incredibly versatile. Here are some delicious ideas:
-
Enchiladas – use as the base for classic red enchiladas
-
Chilaquiles – toss with crispy tortillas and top with eggs
-
Huevos Rancheros – spoon over fried eggs and tortillas
-
Chili Colorado – simmer beef in the sauce for a traditional dish
-
Taco topping – adds deep flavor to grilled meats and veggies
-
Dip – serve warm with tortilla chips or slathered on quesadillas
Storage and Reheating Tips
-
Refrigerate in glass jars or plastic containers for up to 3 months
-
For longer storage, freeze in ice cube trays or portioned bags
-
Reheat gently on the stove, stirring occasionally. Add water or broth if needed to loosen
Tips for Perfect Red Chili Sauce
-
Choose the right chile pods: Guajillo and New Mexico chiles are milder and sweeter; chile de árbol is hotter
-
Always remove seeds and stems after boiling for smoother sauce
-
Simmering the sauce prevents bitterness and gives it a silky texture
-
Taste and adjust: Add more salt, cumin, or garlic to your preference
Common Questions
What kind of dried chiles should I use?
For a mild sauce, use Guajillo or New Mexico chiles. For more heat, add chile de árbol or Pasilla chiles.
Can I skip the straining step?
Straining is highly recommended for a smooth texture. If you don’t mind a slightly rustic sauce, you can skip it.
Is this sauce spicy?
It depends on the chiles you use. You can adjust heat by mixing mild and hot pods or removing more seeds.
What’s the shelf life?
Stored properly in the fridge, it lasts up to 3 months. For best results, use a clean spoon each time to avoid contamination.
Final Thoughts
This Red Chili Sauce is the essence of deep, homemade flavor. With its smooth, bold taste and hint of heat, it’s a staple that elevates any dish it touches. Whether you grew up with traditional Mexican food or are just discovering its magic, this sauce is an invitation to cook from the heart. Keep a jar in your fridge—you’ll find yourself reaching for it again and again.
It’s not just a recipe. It’s a tradition worth savoring.
Beautiful Red Chili Sauce for Enchiladas
Ingredients
Method
- Place dried chili pods in a large pot and cover with water. Bring to a boil, then lower heat and simmer for 30 minutes. Remove from heat and let cool slightly.
- 3 garlic cloves
- 1 cup of the chile cooking liquid
- 1 teaspoon cumin
- 2 teaspoons chicken bouillon
- 1 teaspoon salt
- Blend until smooth and pour into a large bowl. Set aside.
- Remove stems and seeds from the cooled chili pods. Working in batches, place cleaned pods in the blender with 1½ cups of chile water and blend for 2+ minutes until smooth. If it’s too thick, add more liquid.
- Strain each blended batch through a fine mesh sieve into the bowl with the garlic mixture. Use a spoon to press and extract all the rich liquid from the pulp. Discard skins and solids.
- In a large saucepan, heat 2 tablespoons oil over medium heat. Add the strained chili sauce and simmer for 15 minutes, stirring occasionally. This step helps prevent separation and brings the flavors together.
- Let the sauce cool to room temperature. Pour into jars or containers with tight lids. Refrigerate for up to 3 months.
