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This sounds delicious…would like to know if there is a process for pressure canning this recipe.
Add chicken bouillon for boiling the Chili’s. Gives it a great flavor!
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.
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.
My son recently grabbed a hot chili and touched his eyes, he cried so hard I googled a few ways to get the sting out. We found water and alcohol worked fast, Made the sting go away and no longer burnt his eyes when he touch his fingers to eyes or mouth. Gloves are the best but if you need a fast fix it works. We tried Milk also it worked but took longer and still had a little sting.
!!Madre de Dios!!
Frustration City!!!!!!! Bitter chile rojo has been busting my chops for to long. What am I doing wrong?? What am I not doing??
My best friend’s tastes fine/perfect and mine bittermania! yes I cried a little leave me be…
This is a really good, basic recipe. I made the sauce last night and it was my first attempt at making beloved red sauce. I used pasilla chiles (I think? They were labelled as such, here in the UK, but they were much longer than those in the photo)and the sauce came out very dark. I think the key thing here is to taste it at every step, and trust your taste! I added some cumin, and a bit of tomato paste, to brighten up the flavour a tiny bit. I didn’t have any cloves, but I imagine they would be lovely and add nice complexity. The sauce was lovely and rich, almost like a mole. I used the chile boiling water, which wasn’t bitter, and I also added part of a cube of veg boullion.
I know, I know, I sound like a jerk who says “Great recipe! Here are ALL the changes I made!”, but really, the additions were just to my taste, and it would still be damn good and easy-peasy as it is. Big thumbs up!
I love reading about people’s modifications to the recipes, thank you for sharing and I’m so glad it worked out for you! ~Elise
These are good ideas thank you. I too like gathering ideas!
First timer…I used the boiled water and ground gloves and it did come out bitter…but just as bitter as enchilada sauce. I added a pinch of sugar and 1/4 tsp honey and that added some good flavor. I will try using chicken stock next time and ground whole cloves. I am making enchiladas with this and it tastes so much better than canned.
You do not need a blender or food processor at all.
The trick is a little more lobor intensive, but worth it because the skin of the pepper is bitter. Just cover peppers with water and bring to boil as directed, Turn to simmer for about 20 minutes. Get a bowl of Ice water ready. Turn off peppers while still hot remove peppers place in ice water. Take each piece of pepper place on cutting board, with a butter knife, scrape pulp from skin (Discard skin) place in mixing bowl, add about equal amount of water and mix with wisk, spoon, or mixer. I use about 4 Chili anchos and about 1/2 cup of water. It will make about 1 cup of Chili ancho paste it should be the consistancy of apple butter.
Suzi’s Basic Chili Ancho Sauce
1 cup of ancho paste
1&1/2 cup of tomato sauce
1tsp Garlic powder
1tsp Onion powder
1tsp cumin powder
1/2 tsp black pepper
opt. 1/2 tsp Cayanne pepper powder
opt. 1/2 tsp ground cloves
Mix, Now you have basic Chili Ancho Sauce.
You can, can sauce or freeze it. I make ice cubes of it & store them in a freezer bag.
To use to dip tortillas for enchiadas;
Mix equil part of Ancho sauce and water.
To use for chili;
1 cup ancho sauce
1tsp Chili powder
1/2 tsp Black pepper
1/2 tsp salt
opt. 1/2 tsp cocoa powder
Use this instead of store bought chili packet
To use as sauce for Enciladas not dipped;
Place naked enchiladas in baking dish.
Mix equal parts of ancho sauce and your fovorite salsa. pour over enchiadas.
place cheese on top and bake.
Does anyone know if this sauce can be pressure canned? I am about to try this tomorrow. Does anyone freeze this sauce and throw it into recipes?
When I find that my chile sauce is bitter, I add a spoonful or more of tomato paste to add sweetness, and cook this with the sauce. I suppose you could alternately add a little white or brown sugar also. I think of the chiles like chocolate, which is very bitter on its own, but add a little sugar, and you have magic.
Other ingredients that I sometimes add to my sauce are:
A pinch of cinnamon.
A little piece of semi-sweet chocolate, just at the end of cooking.
HELP! Bitter GREEN chile sauce and I am making Christmas Eve dinner for 10 tonight! What to do? is is contaminated from my freezer? I make this all the time and it has never happened before?
Thanks for the recipe, the cloves sound interesting. I’ll have to try that next time.
I ran across this page while trying to find a conversion between pods and powder (BTW, it looks like one heaping TBS equals an ancho pod more or less…I guess?). I see recipes ranging from 1/4 to 1/2 cup chile powder for 2 cups liquid depending on the heat you want. Talk about seat of your pants cooking!
Anyway, Its hard to find good dried chiles here in small town Ohio so I’ve been growing my own (Ancho, Chimayo, Guajillo, Pasilla Bajio et al.) dehydrating them and grinding into powder in the blender for compact storage. The dehydrator gives a fresher, fruitier flavor than storebought because those pods are often left on the plant to dry in the field (the bitterness people find may be from bad pods?) Mixing the varieties gives different flavors. My orignal cookbook recipe called for equal numbers of anchos, guajillos, and pasillas, But I almost never have all three, and often substitute dried anaheim types (Califronia red and New Mexico).
You can now find Ancho powder in some stores and order New Mexico (Hatch) chile powder online (different from generic Chili powder which is often hot cayenne and/or paprika plus spices).
When I want to toast the ingredients I heat up a nonstick pan quite hot, and then put in the dry ingredients (powders) and stir. Its very quick and easy.
If you want to add heat at the table (salt shaker style) without the hot sauce flavor here is what I do.
Fresh Habaneros cut and deveined-seeded (optional step), air dried or dehydrated. Ground in coffee/spice mill to fine powder (in a well ventilated room)
Add to equal parts onion powder, garlic powder and powdered salt.
Put the salt in the spice mill to powder it. As a powder it sticks to the other ingredients rather than separating. The small amount of salt really brings out the flavor of the mix without salting the food. The flavors are fairly generic in this ratio so they don’t alter the flavor of the dish you are eating.
Thank you Tyson for your simple recipe for red chili sauce:
4 Tbsp corn oil
3 Tbsp chili powder
1 1/2 tsp cumin powder
3/4 tsp garlic powder
5 Tbsp flour
1/2 tsp + pinch kosher salt
1/8 tsp cayenne pepper
3 cups water
The only thing I did different used
1tbsp. pasilla chili powder and 2tbsp.chili powder. cause I didn’t have enough chili powder.
The flavor is what I grew up tasting. I would ask my mother how she made it and she would never give me exact measurements. Because she didn’t cook using measuring spoon or measuring cups. So I couldn’t get the right flavors. She has now passed. And every time I go to make this I wish I had more time with her so I could create the flavor for my family. I now have a recipe that I can put in my book for future generations. My mother always made this with chicken. It was her version of chicken and mole. Thank you so much.
I’m of Arab North African descent, and LOVVVVE Mexican food. This particular sauce sounds a lot like a condiment used in Morocco called Harissa.
For harissa, you soak dried chilies (living in CA, I use ancho and guajilo in concert with some de arbols) in water until they’re soft, and then liquefy/emulsify them into a thick-ish paste with lots of garlic, olive oil, salt, cumin, coriander, and a hint of cayenne (for extra heat). This is used primarily on couscous and in street foods in Marrakech and Fes…
One of my favorite recipes is incredibly simple: marinade chicken leg quarters in harissa and olive oil (half n half) for a few hours, and then broil…and that’s about it. I serve with kalamata olives, a hummus-like spread, a cucumber and tomato salad, preserved lemon relish, pita, and lots of napkins.
To those who are getting a bitter sauce:
I recently tried an enchilada sauce recipe very similar to this using dried ancho chiles. For those of you getting a “bitter” sauce, it is likely because you are heating/toasting the chiles too long. Even just 30 seconds too much will ruin the chiles, producing a bitter sauce. I recommend heating your oven to 400 deg f, laying the chiles on a baking tray, and roasting for 2-3 min, just until the chiles begin to smell nice.
Thanks for the tip Brandon! ~Elise
Mine came out really bitter the first time, so I added some cumin & some sour cream with the sauce and back into the blender & it was soooo much better. Also, I’m of the impression its the seeds making it so bitter if you leave ANY in at all even a few stragglers. By rinsing the chilies out for a second to get every last seed & vein out its far less bitter.
This is so close to a chili my dear wife makes and one we use regularly for brunch on the weekends. My favorite way to have it is with eggs. Simply prepared by heating the chili in a saute pan and cooking egggs over medium in it. She calls it “huevos banados”. Roughly translated to “eggs bathed in chili. Thanks for a nice recipe.
Can this be used to make chilequiles?
Yes. And in fact, we use it in our chilaquiles recipe. ~Elise
I’ve made this a couple of times now. When used in the intended final dish (enchiladas) it’s been fantastic. Really, really good. A step up from any other sauce I’ve used.
But….I gotta say this and it sounds weird. The sauce just by itself isn’t good. It’s been bitter and and unappetizing. Yet, when I use it in any other dish it’s magical. I don’t get it. So, I guess one just has to have a little faith.
Now, I want to make a big batch. Have some on hand for multiple variations.
Does anyone know if it freezes? Would that work?
Joe, This was my question, too, because I have made a different version of this (going to make this one today) and only used it as an ingredient in other sauces, never by itself. For example, I mix one part chile sauce, one part stock, one part tomato sauce for enchilada sauce (plus a few seasonings). It’s also excellent as the chile component in chili instead of powdered chili seasoning.
As for freezing, that’s exactly what I did with mine. I made a large batch (going to the trouble, might as well, right?) and froze it in 1 cup portions, which I did in vacuum bags which flattened nicely and took up minimal freezer space. They lasted until now, which is why I’m making more. :-)