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Red chile sauce has a depth and smoky punch that jarred sauces and shortcut recipes never get right. This one uses dried ancho and guajillo chiles with sautéed aromatics and a touch of vinegar to sharpen the edges. You get bold flavor, a silky blend, and total control over the heat.
It’s the kind of sauce that takes pork tamales, enchiladas, or pulled pork and pulls everything together with bold, from-scratch flavor.
This simple sauce starts with dried chile peppers, similar to mole sauce, but it is much easier to make.
Here’s Why This Ancho Chili Sauce Recipe Works
Toasting the chiles builds real depth: A quick roast in the oven unlocks smoky complexity and tones down bitterness. Just don’t take them too far or they’ll turn acrid.
Two soaks, no shortcuts: The first hot water soak draws out bitterness; the second soak in hot broth infuses rich flavor. It’s an extra step with a big payoff.
Sautéed aromatics: Slowly cooked onion and garlic add sweetness and savoriness, no raw, no flat, one-note seasoning.
No roux, just chile: The chiles do the heavy lifting here. Once blended, you get a naturally thick, silky sauce that you can tweak to taste. Try it with our Instant Pot shredded beef.
Recipe Tips
Use fresh, pliable chiles: Brittle, old peppers can taste harsh and won’t blend as well. Choose ones that are soft and slightly bendy.
Don’t skip the first soak: That initial water soak is key for pulling out bitterness. Taste the soaking water, if it’s unpleasant, repeat the soak.
Blend hot for a smooth sauce: Warm broth helps the peppers break down completely. A high-speed blender makes it velvet-smooth.
Adjust to your dish: Add more broth to thin it for enchiladas, or simmer to thicken for spooning over meat.
Add cream to tame the spice: Too much heat? Stir in a little cream to soften the edge and add richness.
Ancho Chili Sauce
Homemade red chile sauce isn’t just better, it’s a full flavor upgrade. With a few pantry staples and a bit of simmer time, you’ll end up with a bold, balanced sauce that works across everything from enchiladas to our chipotle pulled pork.
Once you taste it, you won’t reach for the canned stuff again. And if you’re in the mood for a creamier twist, check out our white enchilada sauce.
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Ancho Red Chile Sauce
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Ingredients
- 6 ounces dried chile peppers, we used ancho and guajillo chiles
- 3 to 4 cups water, boiling
- 3 ½ cups chicken broth, heated
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 8 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 3 tablespoons granulated sugar
- 2 tablespoons cider vinegar
- 2 teaspoons chili powder, optional
Instructions
- Preheat the oven to 350°F.
- Remove the stems from the chile peppers. Slice the peppers open and remove the seeds.
- Place the dried chiles on a baking sheet and spread them out. Bake the peppers for 3 to 6 minutes or until they get lightly toasted. Toss the peppers half way through the baking time. Don’t toast them too long or they will develop a bitter flavor.
- Transfer the chile peppers to a large bowl and pour boiling water over them. Let them soak for 10 to 15 minutes. Soaking the peppers in water will draw out any bitterness that may be in the peppers.
- Drain the water from the peppers and transfer them to a high-speed blender. Pour the hot chicken broth over the chiles and let them continue to soak in the broth while you saute the onions.
- Heat the oil in a large skillet. Add the onions and cook until soft and translucent. Add the fresh garlic, cumin, salt, garlic powder, and oregano. Cook for 60 seconds or until the spices become fragrant.
- Remove from heat and transfer to the blender with the peppers. Add the sugar and vinegar to the blender and puree until smooth. Taste and season with salt, sugar, or more vinegar if desired. If you want the sauce spicier, add 1 to 2 teaspoons of chile powder.
- Use the red chile sauce for tamales, enchiladas, pulled pork, or shredded beef.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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