Dried Chile Sauce

Dried Chile Sauce

Toasted dried chiles simmer into a deep, smoky sauce with tangy depth.

Total 45 min Makes 16 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This sauce rehydrates dried chiles and blends them with garlic, onion, and a touch of vinegar into a rich, earthy puree. It works as a base for enchiladas, a drizzle over grilled meats, or a dip for tacos. Toasting the chiles first builds a smoky complexity that defines the final flavor.

Ingredients

  • 6 dried guajillo chiles, stemmed and seeded
  • 4 dried ancho chiles, stemmed and seeded
  • 2 dried chiles de arbol, stemmed and seeded
  • 3 cups water
  • 1/2 white onion, roughly chopped
  • 3 cloves garlic
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil

Method

  1. Heat a dry 9-inch skillet over medium heat and toast the guajillo, ancho, and arbol chiles for 30 to 45 seconds per side, pressing lightly, until fragrant and pliable but not blackened.

  2. Transfer the toasted chiles to a bowl, cover with the water, and let soak until softened.

  3. Heat the vegetable oil in a 6-quart saucepan over medium heat and sauté the onion and garlic for 3 to 4 minutes, until softened and lightly browned.

  4. Transfer the softened chiles to a blender along with 1 1/2 cups of the soaking liquid, the sautéed onion and garlic, vinegar, oregano, cumin, and salt.

  5. Blend on high until completely smooth, adding more soaking liquid as needed to reach a pourable, sauce-like consistency.

  6. Press the puree through a fine-mesh strainer into the saucepan, discarding any solids left behind.

  7. Simmer the strained sauce over medium-low heat, stirring occasionally, until slightly thickened and deepened in color.

  8. Taste and adjust salt or vinegar as needed, then cool slightly before transferring to a jar for storage.

Rate this recipe

★ 4.3 (1)

Comments

    Log in to comment.

    Dried Chile Sauce

    This sauce rehydrates dried chiles and blends them with garlic, onion, and a touch of vinegar into a rich, earthy puree. It works as a base for enchiladas, a drizzle over grilled meats, or a dip for tacos. Toasting the chiles first builds a smoky complexity that defines the final flavor.

    45 min 16 oz 45 cal

    Ingredients

    • 6 dried guajillo chiles, stemmed and seeded
    • 4 dried ancho chiles, stemmed and seeded
    • 2 dried chiles de arbol, stemmed and seeded
    • 3 cups water
    • 1/2 white onion, roughly chopped
    • 3 cloves garlic
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon dried oregano
    • 1/2 teaspoon ground cumin
    • 1 teaspoon salt
    • 1 tablespoon vegetable oil

    Method

    1. 1

      Heat a dry 9-inch skillet over medium heat and toast the guajillo, ancho, and arbol chiles for 30 to 45 seconds per side, pressing lightly, until fragrant and pliable but not blackened.

    2. 2

      Transfer the toasted chiles to a bowl, cover with the water, and let soak until softened.

    3. 3

      Heat the vegetable oil in a 6-quart saucepan over medium heat and sauté the onion and garlic for 3 to 4 minutes, until softened and lightly browned.

    4. 4

      Transfer the softened chiles to a blender along with 1 1/2 cups of the soaking liquid, the sautéed onion and garlic, vinegar, oregano, cumin, and salt.

    5. 5

      Blend on high until completely smooth, adding more soaking liquid as needed to reach a pourable, sauce-like consistency.

    6. 6

      Press the puree through a fine-mesh strainer into the saucepan, discarding any solids left behind.

    7. 7

      Simmer the strained sauce over medium-low heat, stirring occasionally, until slightly thickened and deepened in color.

    8. 8

      Taste and adjust salt or vinegar as needed, then cool slightly before transferring to a jar for storage.