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Mexican Red Chili Sauce

Mexican Red Chili Sauce

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20 Min
2 cups
Servings
13
ingredients

Our recipe for Mexican Red Chili Sauce is a delicious base, made with 3 different types of dried peppers, that goes great with a variety of savory dishes. Add this authentic sauce to your favorite V&V Supremo® recipes like enchiladas or burrito bowls to bring them to the next level!.

 

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Ingredients

4 Steps to complete

  • 1
    In a pot or saucepan; place guajillo, arbol, and ancho peppers. Add onion, garlic, and add enough water to cover. Bring to a boil over medium high heat, reduce heat to medium low, and cover. Simmer for 8 to 10 minutes or until peppers and onion are soft. Drain vegetables and reserve ½ cup cooking liquid.
  • 2
    Transfer boiled vegetables to a blender. Add salt, black pepper, oregano, and cumin. Blend for 30 seconds to 1 minute. Add reserved cooking liquid as needed to thin sauce out to desired consistency
  • 3
    Preheat oil in a saucepan for 1 to 2 minutes over medium low heat. Strain sauce into saucepan using a fine mesh strainer. Simmer sauce for 3 to 4 minutes or until sauce has thickened slightly.
  • 4
    Use Mexican Red Chili Sauce with all of your favorite V&V Supremo® recipes and enjoy!
In a pot or saucepan; place guajillo, arbol, and ancho peppers. Add onion, garlic, and add enough water to cover. Bring to a boil over medium high heat, reduce heat to medium low, and cover. Simmer for 8 to 10 minutes or until peppers and onion are soft. Drain vegetables and reserve ½ cup cooking liquid.; Transfer boiled vegetables to a blender. Add salt, black pepper, oregano, and cumin. Blend for 30 seconds to 1 minute. Add reserved cooking liquid as needed to thin sauce out to desired consistency; Preheat oil in a saucepan for 1 to 2 minutes over medium low heat. Strain sauce into saucepan using a fine mesh strainer. Simmer sauce for 3 to 4 minutes or until sauce has thickened slightly. ; Use Mexican Red Chili Sauce with all of your favorite V&V Supremo® recipes and enjoy!

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