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Basic Red Sauce Salsa De Chile Rojo Recipe

Craving the vibrant, delicious red sauce from your favorite Mexican restaurant? Now you can recreate that authentic flavor at home with this easy-to-follow recipe! This mild salsa is perfect for beginners and easily customizable to your spice preference. Learn how to expertly rehydrate and blend dried chiles for a rich, smooth sauce that's bursting with flavor. This recipe is freezer-friendly, allowing you to enjoy restaurant-quality salsa anytime! Find dried chiles in the specialty aisle of most grocery stores (like Albertson's!).

Prep Time 45 mins
Cook Time 105 mins
Calories 403.4 kcal
Protein 17g
Rating 4.0 (1 Reviews)
Basic Red Sauce Salsa De Chile Rojo 116

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Basic Red Sauce Salsa De Chile Rojo

  • 1/2 pound dried Ancho Chilies
  • 2 cups warm water
  • 1 medium onion
  • 2 cloves garlic
  • 2 tablespoons vegetable oil
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon salt

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How to Make Basic Red Sauce Salsa De Chile Rojo

  1. Soak 1/2 pound dried chiles (such as ancho or guajillo) in warm water for 30 minutes, or until softened.
  2. Drain the chiles, reserving 2 cups of the soaking liquid.
  3. Remove stems, seeds, and membranes from the softened chiles.
  4. In a 2-quart saucepan, sauté 1 medium onion (chopped) and 2 cloves garlic (minced) in 2 tablespoons vegetable oil until the onion is tender (about 5 minutes).
  5. Add the prepared chiles, 2 cups reserved chili soaking liquid, 1 (28-ounce) can crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon ground cumin, and 1 teaspoon salt to the saucepan.
  6. Bring to a simmer, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
  7. Let the sauce cool completely.
  8. Transfer the cooled sauce to a blender and blend on low speed until completely smooth.
  9. For a smoother sauce, strain the blended sauce through a fine-mesh sieve.
  10. Refrigerate the sauce for at least 2 hours to allow flavors to meld (refrigerate no longer than 10 days). Enjoy!

Nutrition Information (Approximate per serving)

Sodium

60 g

Sugar

23g

Fat

16g

Carbs

13g

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