Add the chiles, onion, garlic, and water to a medium stovetop pot. Bring to a boil, then simmer until the veggies have softened, about 10 minutes.
2
Make the arrowroot slurry: Add the tablespoon of arrowroot powder to a small bowl and add 1 tablespoon of water. Whisk to make a slurry.
3
Stir in the arrowroot slurry, oregano, ground cumin, and tomato sauce to the peppers.
4
Allow to cool a bit before adding everything to a high-speed blender. Blend until smooth.
5
Optional: Strain through a fine mesh strainer into a jar or other storage container. Otherwise, if you use a high-speed blender, the sauce may be smooth enough that straining isn’t necessary.
6
Once completely cool, store the red chili sauce in the refrigerator for up to one week or in the freezer for up to three months. Use over top of enchiladas, tacos, or any of your favorite Mexican-inspired dishes.
Chef’s Notes
Substitutions In place of tomato sauce try roasted red pepper paste.
Which Chiles to Use? Depending on the level of spice you prefer, choose your chiles wisely. For example, ancho chiles will have less spice compared to chipotle chiles, which offer lots of heat!
Storage Store the red chili sauce in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days.
Nutrition Facts
4 servings
Serving size
105ml
Amount per serving
Calories70
% Daily Value *
Total Fat1g2%
Saturated Fat 0g
Trans Fat 0g
Cholesterol0mg
Sodium20mg1%
Total Carbohydrate16g6%
Dietary Fiber 4g15%
Total Sugars 7g
Includes 0g Added Sugars0%
Protein2g
Calcium 30mg3%
Iron 1.7mg10%
Potassium 420mg9%
Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
1cupdried chiles (chipotle, ancho, or other dried chiles of choice, seeded and stemmed)
Add the chiles, onion, garlic, and water to a medium stovetop pot. Bring to a boil, then simmer until the veggies have softened, about 10 minutes.
2
Make the arrowroot slurry: Add the tablespoon of arrowroot powder to a small bowl and add 1 tablespoon of water. Whisk to make a slurry.
3
Stir in the arrowroot slurry, oregano, ground cumin, and tomato sauce to the peppers.
4
Allow to cool a bit before adding everything to a high-speed blender. Blend until smooth.
5
Optional: Strain through a fine mesh strainer into a jar or other storage container. Otherwise, if you use a high-speed blender, the sauce may be smooth enough that straining isn’t necessary.
6
Once completely cool, store the red chili sauce in the refrigerator for up to one week or in the freezer for up to three months. Use over top of enchiladas, tacos, or any of your favorite Mexican-inspired dishes.
