You Can’t Make Great Mexican Food Without Red Chile Sauce

dried red chiles

🥗Healthier: fresh red bell peppers

💰Cheaper: canned tomatoes

Fresh bell peppers provide a sweet flavor with fewer calories.

garlic

🥗Healthier: shallots

💰Cheaper: garlic powder

Shallots offer a milder taste while being slightly more nutritious.

vinegar

🥗Healthier: lime juice

💰Cheaper: apple cider vinegar

Lime juice enhances freshness and adds acidity.

Remove stems and seeds from the dried guajillo and ancho peppers.

Toast the peppers in a dry pan over medium-high heat for 90 seconds while stirring.

Soak the toasted chiles in boiling hot water for 10-15 minutes.

Char half a large onion and 4-5 garlic cloves in a dry pan over medium-high heat.

Place the soaked chiles, charred onion, roasted garlic, kosher salt, Mexican oregano, and ground cumin into a blender.

Add enough water to blend the mixture into a liquid, starting with a few pulses and then blending at high speed.

Strain the sauce through a strainer to remove any chunks of skin, seeds, or pulp.

Cooking Techniques

Equipment Needed

Spice Level: