Packed with bold, spicy flavor, this Red Chile Sauce AKA Enchilada Sauce-Quick Version will have you ditching the canned version for good. Ready in 15 minutes or less.
Red chile sauce, aka enchilada sauce, salsa roja, salsa roja para enchiladas or mole rojo is actually chile based. hence the name, red chili sauce. A lot of the grocery store pre-packaged versions end up being more tomato based.
It’s really very easy to make your own by simply reconstituting dried chiles and blending with spices, stock, a seeded tomato and flour for thickening, that’s the longer version because you have to reconstitute the chiles.
This recipe is a super quick version, one you can make when you need to get dinner on the table in a hurry. It comes together in fifteen minutes or less because dried chile powder is used in place of the reconstituted chiles. Most of the ingredients are probably already in your pantry.
In addition to dried chile powder, I also used a can of chipotle peppers in adobo sauce.
After chopping the chipotle peppers add them along with the seasoning, spices, and stock to the blender and blend until smooth. It’s then added to a saucepan with a rue and simmered for 10 minutes.
Now it’s ready to be used on enchiladas, burritos or any recipe you choose.
Tip: This sauce freezes well, so make a batch or two and freeze in ½ or 1 cup portions in freezer bags or in an ice cube trays to use in smaller amounts.
Chile Sauce AKA Enchilada Sauce-Quick Version
Red Chile Sauce AKA Enchilada Sauce-Quick Version. ready in 15 minutes or less. Just blend, cook and done.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 10
Ingredients
- 7oz. can chipotle chilies in Adobe sauce
- 2 tablespoons chili powder
- 3 cloves garlic, more if you like
- 1 teaspoon cumin powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cinnamon
- 1 teaspoon dried oregano
- 1 ½ teaspoon apple cider vinegar(optional)
- 2 cups vegetable stock or water
- 2 tablespoons light olive oil or vegetable oil
- 2 tablespoons gluten-free flour
- ¼ teaspoon salt to taste
Instructions
Rough chop the chipotle peppers and transfer to blender along with the next 9 ingredients, blend until smooth.
Heat oil in small saucepan over medium heat, whisk (affiliate link) in flour, cook 1 to 2 minutes.
Pour blended mixture into a saucepan and whisk (affiliate link) until smooth. Reduce heat and simmer 10 minutes until sauce thickens.
Notes
Store sauce in an airtight container in the fridge until needed for up to 2 weeks. Sauce can also be bagged and stored in the freezer for 3 months.
Nutrition
- Serving Size: ¼ cup
- Calories: 42kcal
- Sugar: 1g
- Sodium: 287mg
- Fat: 3g
- Saturated Fat: 0g
- Trans Fat: 0
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0
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