Mexican Red Chili Sauce

This is the classic enchilada sauce. It's also delicious on grilled meats.

Serves: 24Hands-on: 25 minutesTotal: 1 hour 5 minutesDifficulty: Easy

Serves: 24


  • 12 dried red ancho chilies
  • 1 small white onion
  • 3 garlic cloves
  • 3 large red tomatoes
  • 4 cups water
  • 1⁄4 tsp. salt
  • 1 tsp. granulated sugar


  • Preheat oven to 250°F. Toast chilies on a baking sheet in the oven for 8 minutes. Transfer the chilies to a bowl filled with cold water. Remove the stems and seeds.
  • Peel the onion and chop into 1⁄4-inch pieces. Peel the garlic cloves. Chop the tomatoes into 1⁄4-inch pieces.
  • Combine all the ingredients in a medium pot. Cover and simmer on medium heat for 30 minutes. Every 5 minutes, remove the cover and push the chilies back down into the liquid.
  • Add mixture to blender; purée. Strain to remove the skins.
  • Add mixture to a frying pan and heat on medium, simmering for 5 minutes.