Vibrantly red with mild piquancy and earthiness from New Mexico dried chile powder and ground cumin, this chile sauce is the perfect balance to the cheesy, fried relleno, simple fried eggs, or tacos.

Paige Grandjean
Septemner 2021

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Credit: Photo by Caitlin Bensel / Prop Styling by Claire Spollen / Food Styling by Ali Ramee

Recipe Summary test

active:
20 mins
total:
25 mins
Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a medium saucepan over medium. Add onion and garlic; cook, stirring often, until softened and lightly browned, 8 to 12 minutes. Stir in tomatoes, chile powder, salt, and cumin; cook, stirring constantly, until mixture forms a chunky paste, about 2 minutes. Add 1 cup water, and bring to a boil over medium. Boil, stirring occasionally, until slightly thickened, about 4 minutes.

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  • Transfer mixture to a blender. Secure lid on blender, and remove center insert from lid to allow steam to escape. Cover top with a clean towel, and process until smooth, about 1 minute, adding water, 1 tablespoon at a time, if needed, to thin mixture to tomato sauce consistency. Season to taste with salt; add sugar, if needed, to balance bitter chile powder.

Make Ahead

Red chile sauce can be chilled in an airtight container for up to 3 days.

Note

Find New Mexico dried red chile at Latin-American markets and online at hatch-green-chile.com.

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