Food Revolution Network

Red Chile Sauce (Tamale Sauce)

Red Chile Sauce (Tamale Sauce)
Yields4 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

Ingredients

 1 cup dried chiles (chipotle, ancho, or other dried chiles of choice, seeded and stemmed)
 3 garlic cloves (roughly minced)
 1 cup onion (white or yellow, roughly chopped)
 3 cups water (or vegetable broth unsalted, preferably homemade)
 1 tbsp arrowroot powder (or organic cornstarch)
 1 tsp oregano (Mexican or Mediterranean)
 1 tsp ground cumin
 1 cup organic tomato sauce (BPA-free canned)
 1 tsp salt (optional)

Directions

1

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 Fat 1g2%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 20mg1%
Total Carbohydrate 16g6%
Dietary Fiber 4g15%
Total Sugars 7g
Includes 0g Added Sugars0%
Protein 2g

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

 1 cup dried chiles (chipotle, ancho, or other dried chiles of choice, seeded and stemmed)
 3 garlic cloves (roughly minced)
 1 cup onion (white or yellow, roughly chopped)
 3 cups water (or vegetable broth unsalted, preferably homemade)
 1 tbsp arrowroot powder (or organic cornstarch)
 1 tsp oregano (Mexican or Mediterranean)
 1 tsp ground cumin
 1 cup organic tomato sauce (BPA-free canned)
 1 tsp salt (optional)

Directions

1

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.

Notes

Red Chile Sauce (Tamale Sauce)
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