Traditional Red Chili Sauce

Course : Chili
Serves: 4 - 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


3 ounces dried ancho chiles -- (about 5), toasted, seeded
2 1/2 cups boiling water
2 tablespoons vegetable oil
2 tablespoons tomato paste
1 clove garlic -- minced
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves -- crushed
1/4 teaspoon ground cumin
1/3 teaspoon ground coriander

Preparation / Directions:

*note: devein and rinse Place chiles in medium bowl; cover with boiling water. Let stand 1 hour. Place chiles along with soaking liquid in blender; process until smooth. Pour into 2 quart saucepan; whisk in remaining ingredients. Bring to a boil over medium-high heat. Reduce heat to very low. Cover and simmer 10 minutes stirring occasionally. Makes about 2 1/2 cups. Notes: Sauce can be refrigerated, covered, up to 3 days or frozen up to 1 month.


Nutritional Information:

276 Calories (kcal); 28g Total Fat; (86% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 1344mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chili Recipes