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Authentic Red Chile Sauce (for enchiladas, posole, or huevos rancheros)

Author Andrea Vaughan



  1. Bring a large stock pot of water to a boil. Remove stems from the red chile pods, and discard. You can remove the seeds if you desire (but I've found it isn't necessary). Add red chile pods to boiling water, and reduce heat to medium. Allow chile pods to simmer for one hour.
  2. Add 10 chile pods to the blender, along with 2 cups of the liquid from the stock pot. Add in 1 tsp each of garlic, cumin and oregano, and ½ tsp of salt. Blend until smooth, and then strain liquid through a strainer into a bowl, to separate the red chile sauce from the chile peels. (You can discard the peels)
  3. Repeat until all chiles have been blended.
  4. Freeze unused sauce in 2 cup servings for up to 6 months.