Red Chili Sauce

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“Every Christmas my mom makes tamales and pozole and I can't have either without her red chili. So simple and so much better than canned, but be careful when blending because this can be messy and red chili stains!”

Ingredients Nutrition

  • 1 (9 ounce) bagred dried New Mexico chiles
  • 2 teaspoons garlic powder, divided
  • 4 -6 teaspoons salt, divided
  • water, to cover


  1. Remove stems and using a small knife slice the chilies lengthwise.
  2. Remove seeds and veins.
  3. Rinse with hot water.
  4. Put chilies in a large pot and cover with water, bring to a low boil.
  5. Let chilies boil until they turn bright red and soft, approximately 10 minutes.
  6. Remove from water and let cool; reserve water for later use.
  7. Working in batches fill a blender less than half way up with chilies and add about 2 cup of the water from the pot. Cover and blend on high (careful here, this stuff tends to splatter).
  8. Once the blender is going remove the lid and add more chilies and water depending on the consistency, you don't want it too thick or too thin. you'll know its the right consistency when you can see a spinning vortex while blending.
  9. These amounts will yield approximately 2 blenders full. Each batch should have approximately 4 oz chilies, 1 tsp garlic powder and 3 teaspoons sea salt. Add salt one tsp at a time and taste for preference.
  10. Let blend on high for approximately 10 minutes each batch.

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