Beautiful Red Chili Sauce for Enchiladas

This Red Chili Sauce is the heart and soul of countless classic Mexican dishes—bold, smoky, and layered with rich, earthy heat.

Passed down and perfected over generations, it transforms simple meals into deeply comforting traditions. Whether you’re smothering enchiladas, stirring it into Chilaquiles, or spooning it over eggs, this sauce brings depth, warmth, and a touch of nostalgia to every bite.

Made from dried red chilis, garlic, and a few humble pantry staples, it’s the kind of recipe you’ll always want on hand—and once you try it, you’ll understand why we use it for everything.

Why People Will Love This Red Chili Sauce Recipe:

Authentic flavor – Made with dried red chilis, garlic, and traditional spices, this sauce delivers a rich, bold taste that reflects the depth of Mexican culinary heritage.

Versatility at its best – It’s not just a sauce—it’s a foundation for countless dishes like enchiladas, Huevos Rancheros, Chilaquiles, and more. One batch opens the door to dozens of meals.

Homemade goodness – Unlike store-bought versions, this recipe is free of preservatives and packed with fresh, real ingredients you can trust.

Customizable heat – Whether you prefer mild, medium, or fiery hot, you can control the spice level by choosing your chili pods, making it perfect for all palates.

Keeps beautifully – This sauce stores well in jars for up to 3 months in the fridge, making it an easy, make-ahead staple for busy cooks and flavor lovers alike.

Key Ingredients:

Dried Red Chili Pods – The soul of the sauce. These sun-dried chilis bring complexity, smokiness, and layered heat that fresh chilis simply can’t match. The choice of mild, medium, or hot allows you to shape the flavor profile to your liking.

Fresh Garlic Cloves – Not just for aroma, garlic adds a sharp, savory depth that grounds the spiciness and brings balance to the sauce.

Ground Cumin (Camino) – Earthy, warm, and slightly nutty, cumin enhances the chili’s natural richness and rounds out the flavor with an unmistakable Mexican essence.

Chicken Bouillon & Salt – These seasonings elevate the sauce, adding body and umami to intensify the savoriness without overwhelming the chili’s character.

Oil – The final element that brings everything together. Simmering the blended sauce in oil not only prevents separation but also enriches the texture, giving it a silky, cohesive finish.

Expert Tips:

Choose your chili pods with intention – For a balanced, nuanced sauce, consider blending different varieties like Guajillo (fruity & mild), Ancho (smoky & sweet), and Pasilla (earthy & deep). Mixing types creates complexity rather than a one-note heat.

Always toast the chilis before boiling – Lightly toasting the dried chilis in a dry skillet for a few seconds per side enhances their oils and aroma, unlocking deeper, smokier notes before rehydration.

Use the chili soaking liquid strategically – The water used to boil the chilis is infused with flavor and heat. Use it when blending to maintain that intensity, but taste as you go—it can be bitter if over-reduced.

Strain for silky texture – After blending, pass the sauce through a fine mesh strainer or cheesecloth. This removes gritty skin and seeds, ensuring a smooth, restaurant-quality finish.

Simmer in oil to bind and deepen flavor – Heating the sauce in oil not only prevents separation, but also mellows any rawness and allows the flavors to marry. Don’t skip this step—it’s the key to a polished, cohesive sauce.

Red Chili Sauce Recipe

Ingredients:

30 dried red chili pods (mild, medium, hot??)

3 cloves of garlic (or more)

1 teaspoon dried Camino

2 teaspoons chicken bullion

1 teaspoon salt

2 Tablespoons oil

Instructions

In a large pot reconstitute the dried pepper pods (boil about 30 minutes) remove from heat and let cool,

Place garlic cloves, 1 cup cooking liquid, and dry ingredients in the blender and blend until smooth,

Pour in large bowl, set aside,

Remove the stem and clean seeds from cool chili pods,

Several at a time place the cleaned chili pods in the blender with 1 ½ cups of cooking liquid and blend until smooth, (2+minutes) (if too thick add more liquid) strain into bowl with garlic mixture until all chilis are done,(mash all the juice out) in a large pan heat oil,

Then add chili sauce, simmer for 15 minutes (prevents separation) remove from heat, let cool,

Place into jars (keeps 3 months in the fridge) we use it for everything!! Chilaquiles, enchiladas, Huevos Rancheros, Chili Colorado, Huevos Montadas, dip.

Enjoy!!

Important Notes When Making Red Chili Sauce:

Handling dried chilis requires care – Always remove stems and most of the seeds after rehydrating, especially if you want to reduce bitterness and control the heat. Wearing gloves is helpful when handling hot varieties to avoid skin irritation.

Soaking time impacts flavor – Letting the chili pods steep and cool in the hot water after boiling allows them to fully rehydrate and soften. Rushing this step can lead to tough bits and uneven blending.

Bitterness can come from overcooked chilis – Boiling too long or using overly toasted or burnt pods can introduce a bitter, acrid taste. Gentle boiling and moderate toasting are key for preserving flavor.

The straining step isn’t optional – Even high-speed blenders can leave small bits of skin and seeds. Straining ensures the sauce is smooth and velvety—perfect for coating enchiladas or drizzling over eggs.

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This is a base, not just a condiment – Think of this sauce as a flavor-building tool. It’s not just a finishing touch—it’s a core ingredient that can transform stews, soups, meats, and even dips into something deeply comforting and complex.

How To Enjoy Red Chili Sauce After Cooking

As a sauce for enchiladas:

Pour generously over rolled tortillas filled with cheese, meat, or beans. Top with more cheese, bake until bubbly, and serve hot—this is the classic use that never disappoints.

Drizzled over eggs:

Add a bold kick to breakfast by spooning the sauce over fried or scrambled eggs, or use it to smother Huevos Rancheros or Huevos Montados. It turns simple eggs into a deeply satisfying meal.

For Chilaquiles:

Toss lightly fried corn tortilla chips in warm chili sauce and simmer briefly until softened. Top with a fried egg, queso fresco, sour cream, and chopped onion for a comforting brunch.

In Chili Colorado or stews:

Use it as the base for slow-cooked beef or pork stews. The sauce infuses the meat with layers of smoky heat and savory richness.

As a dip or salsa alternative:

Let it cool and serve in a small dish with warm tortillas or tortilla chips. Add a splash of lime juice and a sprinkle of cotija cheese for a more festive dip.

As a marinade or braising liquid:

Mix with a bit of vinegar or lime juice to marinate chicken, pork, or beef before grilling or roasting. Alternatively, use it to braise meats low and slow for deeply flavored results.

Tucked into tacos or burritos:

Spoon over grilled meats or beans inside tortillas for added moisture and flavor. It adds an extra dimension that elevates any taco night.

Batch use and storage:

Store in clean jars in the fridge for up to 3 months. Warm it up as needed—it’s your go-to flavor booster for countless quick meals.

Nutrition Information:

For a 2-tablespoon serving of the Red Chili Sauce:

Frequently Asked Questions:

What types of dried chili pods work best for this sauce?

You can use a variety of dried chili pods depending on your desired flavor and heat level.

Mild: Ancho, Guajillo
Medium: Pasilla, New Mexico
Hot: Arbol, Puya

Blending different types creates a more complex, balanced sauce.

My sauce tastes bitter—what went wrong?

Bitterness usually comes from overcooking or burning the chili pods, or from including too many seeds.
To prevent this, avoid over-toasting or boiling too long, and always remove stems and most of the seeds after soaking.

Do I have to strain the sauce? Can I skip that step?

Straining is highly recommended for the best texture. Even high-powered blenders can leave behind bits of chili skin and seeds, which can make the sauce gritty. Straining ensures a smooth, velvety consistency.

How long does the sauce last, and how should I store it?

Store the sauce in clean, airtight jars in the refrigerator. It keeps for up to 3 months. You can also freeze it in small portions for longer storage—just thaw and reheat gently before using.

Can I make it vegetarian or vegan?

Yes! Just swap the chicken bouillon for a vegetarian bouillon or omit it entirely. The sauce will still be rich, flavorful, and perfect for plant-based dishes like enchiladas, tofu tacos, or veggie chilaquiles.

Do I need to toast the dried chilis before boiling them?

Toasting isn’t required, but it’s highly recommended. Lightly toasting the chili pods in a dry skillet for a few seconds per side enhances their flavor, unlocking deeper, smokier notes before rehydration. Just be careful not to burn them—burnt chilis can make the sauce bitter.

How do I know when the chili pods are fully rehydrated?

After boiling and soaking for about 30 minutes, the chilis should feel soft, pliable, and almost leathery. If they’re still stiff or rubbery, give them more time in the hot water. Proper rehydration ensures smooth blending and a richer sauce.

What’s the best way to blend the chili pods for a smooth sauce?

Blend in batches, using 1½ cups of the chili cooking liquid per batch. Blend for 2+ minutes until fully smooth, then strain through a fine-mesh sieve to remove bits of skin and seeds. This extra step creates a luxurious, velvety texture.

Why do I need to simmer the sauce in oil at the end?

Simmering the blended sauce in oil for about 15 minutes helps bind the ingredients and prevents separation. It also deepens the flavor, tames any raw or harsh edges, and gives the sauce a glossy, cohesive finish.

Can I adjust the consistency of the sauce if it’s too thick or too thin?

Yes. If the sauce is too thick while blending, gradually add more of the chili cooking liquid until it reaches your desired consistency. If it’s too thin after simmering, cook it a bit longer uncovered to let it reduce slightly and thicken up.