No ImageMexican Red Chili Sauce

Did you make it? Rate it!

  1. Rita

    This is the tastiest, easiest-to-make red chili sauce for enchiladas. I’ve made it a bunch of times. Always perfect. Thank you thank you!


  2. Norma

    This sounds delicious…would like to know if there is a process for pressure canning this recipe.

  3. Cecilia

    Add chicken bouillon for boiling the Chili’s. Gives it a great flavor!

  4. shante

    If you do feel the heat of the hot seeds and juices use lime and suger to make a paste rub. Really helps the burn.

  5. Susan Lopez

    My father always used a food mill to puree the chiles after soaking. I use a blender but it’s not as smooth -even after straining. Only lightly roast the chiles or they will burn and taste bitter.

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