Four ingredient Red Chili Sauce for Enchiladas, Chilaquiles, Huevos Rancheros and more

You’ve undoubtedly seen clear plastic bags of dried New Mexico red chili pods hanging in the grocery store. Did you know you can easily make a rich, delicious Red Chili Sauce with only four ingredients right at home? This Easy Homemade Red Chili Sauce is great for enchiladas, chilaquiles, huevos rancheros, and even nachos.

It’s no secret that I love Mexican and New Mexican food. Living in Arizona, we are fortunate to have a variety of authentic Mexican and New Mexican restaurants nearby. Our home in Bisbee, Arizona is only ten miles from the Mexico Border, and just over an hour from New Mexico. So in addition to the great restaurants we have nearby, our grocery stores and markets are stocked with favorite ingredients to make authentic Mexican food.

Uses for Easy Homemade Red Chili Sauce

One of my favorite breakfasts is chilaquiles. Chilaquiles are basically fried corn tortilla pieces, or tortilla chips, simmered in a sauce, and topped with cheese and other toppings. They are often served with shredded chicken or an egg on top, and a side of beans. It’s a good dish to make to use up leftover or stale tortilla chips. This Easy Homemade Red Chili Sauce has a great flavor and consistency for chilaquiles.

This sauce also makes a great red enchilada sauce. When making potato or sweet potato burritos we will often make extras and freeze them. When we want a quick dinner, we’ll defrost a couple of frozen burritos, cover them with Easy Homemade Red Chili Sauce and bake them until hot and bubbling. Served with a side of refried beans, it makes a quick, tasty dinner.

Creating a Deep, Rich Chili Flavor

In order to get a deep, rich chili flavor, I toast the dried chili pods in a hot skillet for just a couple of minutes on each side. This step isn’t necessary, but it does create a more intense flavor, and takes just a few minutes.

The chili pods will simmer for about 30 minutes to soften. Many recipes add broth, spices or even honey or sugar. I find this simple method, using only the chili pods, tomato paste and salt, works well and tastes great. It makes a very versatile red chili sauce.

The key to making the sauce smooth is to use a high powered blender or food processor. I use a Vitamix blender, which I love. It’s really powerful and can blend even nuts and seeds into a smooth consistency. It’s my go-to appliance for cashew cream, which I use in many recipes.

One of the biggest challenges in making homemade chili sauce or enchilada sauce is that it can become bitter. Many recipes add something sweet, such as honey or sugar, to cut the bitterness. However, I have found that adjusting the amount of tomato paste is just as effective and adds more richness that adding a sweetener.

This Easy Homemade Red Chili Sauce is easy to make, inexpensive and delicious. It’s extremely versatile and will complement many dishes. Your enchiladas, chilaquiles and other Mexican and New Mexican inspired dishes will never have tasted so good!

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