Dad's Mexican Red Chile Sauce
Recipe type: Condiment, Sauce
Cuisine: Mexican
Weight Watchers Info: 0 PointsPlus per serving
  • 1 Bag dried chili Pasilla (2oz.)
  • ½ Bag dried chili California
  • ½ Bag dried chili New Mexico (dried red chilies, not the roasted green chilies)
  • 2 medium onions diced
  • 6-8 cloves garlic diced
  • 1 Tablespoon cumin powder
  • Salt and pepper to taste
  1. Remove the stems from the chilies (not the seeds) and place in a sauce pan with 2 quarts of water. Cover and bring to a boil. Simmer for about 15 minutes. Remove from heat and allow to cool.
  2. Place the chili and water mixture in a blender and liquefy. Pour through a strainer and push through with a rubber spatula. Put the residue back into the blender with one quart of broth (pork or beef-homemade is best). Liquefy and repeat straining again.
  3. Pour the chili into a sauce pan and add onion, garlic and cumin. Simmer over low heat for ½ hour. Chili will become darker. Add salt and pepper to taste.
For a mild sauce, use more California and less New Mexico chilies: For a spicier sauce, use less California and more New Mexico chilies.
Recipe by The Taste Place at