My usual red chile sauce is made with New Mexico dried red chiles pods, but every once in a while a reader asks about chile sauce made from red chile powder. So today I’m sharing a recipe for red chile sauce from powder. The red chile powder I use is from New Mexico of course; however, this recipe can be used for just about any type of red chile powder. (See Kitchen Notes) The three sauces you see in the picture below are from three different chile powders:
From sweet paprika
From red chile powder from southern New Mexico
From red chile powder from northern New Mexico
If you’ve read my Red or Green? post, you know that the flavor of chile not only comes from the type of chile pepper (e.g., Big Jim, Anaheim, Cayenne, Chile de Arbol, Urfa Biber) but also from the dirt, the water, the altitude, and the climate of the area in which the chiles are grown. Chile powder can be affected even more by the process used to make the powder. For example, looking at the two red chile powders below, would you think that both of these powders are from New Mexico chiles? Well, they are.
The lighter red one in the back is from northern New Mexico and the darker one in the front is from southern New Mexico. Even though they are both from “medium” heat peppers, the northern chile is actually hotter than the southern chile. There is also a difference in flavor. The northern chile yields a somewhat sweet, rich sauce that works nicely with chicken and vegetables dishes. The southern chile yields a bolder, earthier sauce that is great for beef and chorizo dishes. Both work great on huevos rancheros, tacos, bean burritos and New Mexico red chile enchiladas. Believe me, I wouldn’t hesitate to use either one of these powders, because they both make a delicious sauce, just different.
The following recipe can be used to make a red chile sauce from just about any red chile powder or combination of chile powders. Find a chile powder that you like, cook up a batch of sauce and make your favorite enchiladas. For sources of New Mexico chile powder check out the list of New Mexico chile sources.
Red Chile Sauce from Powder
When you don't have the time nor the ingredients to make red chile from dried pods, it's very easy to make it from red chile powder and a few spices you probably have in the pantry. After making the sauce you could use it the same day; however, if you could let the sauce rest overnight in the refrigerator, that would be best. It would allow the chile powder to rehydrate for a smoother texture and the flavors to meld.
"*" See Kitchen Notes for more information or links to special ingredients.
- 1 Tbsp. fat (Canola or vegetable oil, bacon drippings, or butter)
- 2 Tbsp. flour
- ¼ cup red chile powder*
- 2 cups water or broth chicken or vegetable
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- 1/8 tsp. cumin powder or cumin-coriander spice mix*
- ¼ tsp. crushed dried oregano (Mexican oregano if you have it)
- ¼ tsp. salt
- 1/2 tsp. white or apple cider vinegar
- ¼ tsp. sugar (optional)
- * See Kitchen Notes
Heat the fat in a sauce pan over a medium low heat. Once hot add the flour and stir to combine. Cook for 2 minutes stirring constantly. (This is your roux.)
- Add the red chile powder and stir for no more than 30 seconds. The mixture will be quite clumpy. (Don’t go past 30 seconds because chile powder can burn easily if the pan is too hot or you cook it too long without liquid.)
- Slowly add the liquid, whisking to break up the clumps. Keep whisking until you have a smooth sauce.
- Add the remaining ingredients (except for the sugar).
- Simmer for about 15 minutes, stirring frequently until the sauce thickens. If the sauce gets too thick, add a little more liquid – 1 Tbsp. at a time – to get the consistency you want.
Taste. If the sauce is too hot or bitter, add a little bit of sugar.
If you could let the sauce rest overnight in the refrigerator, that would be best. It would allow the chile powder to rehydrate for a smoother texture and the flavors to meld.
Red Chile Powder – For the flavor of a traditional New Mexico red chile sauce, use a New Mexico red chile powder. For other flavors of red sauce, you could use whatever red chile powder is available in your area as long as it’s a powder you like the taste of and one that is spicy, but not too hot. A Scoville heat unit (SHU) between 500 and 8,000 yields a chile sauce that can be used for enchiladas, huevos rancheros, and for smothering burritos. Any SHU hotter than 8,000 should be used sparingly unless you’re a glutton for punishment. I would probably use the hotter sauces to top off tacos and tostadas.
Paprika Chile Sauce – The sauce made with paprika was good, but I had to add some Kashmiri chile powder to it to give it a little kick, something all red chile sauces should have. Serrano, smoked serrano, or chipotle would also have created an interesting sauce but with a completely different flavor.
Powder Texture – The texture of the powder determines whether your sauce is smooth or gritty. To test, rub the powder through your fingers. If it feels gritty, then the sauce will be gritty. Run the powder through a spice grinder until you have a finer texture. A good texture is one close to the texture of flour.
Additional seasoning – To maintain a smooth sauce, I chose to use garlic and onion powders; however, you could mince a clove of garlic and about 1/4 cup minced onion if you’d like. Saute in the oil before adding the flour.
Sugar – If you find the sauce a little bitter, add a little sugar. It doesn’t take much and can be added at the end. So be sure to taste the sauce before adding. Taste. Adjust seasoning to your tastes. If the sauce is a bit bitter, add the sugar.
So if you can’t find red chile pods, or if you want a really nice red chile sauce in a hurry, then make it from some of that chile powder you have in the pantry. It’s amazingly fast to throw together, and is quite delicious.
Now that you have the sauce made, check out these recipes that are “smothered in red“.
This post has been shared with the Hearth and Soul Blog Hop.
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Hi MJ, I love your site and recipes! I made this tonight but used JC Marc’s (commenter) method of rehydrating the chile powder in beef broth before adding to the roux. While this adds time it made sense to me so I tried it and it turned out great.
Shawn, I’m so glad you enjoyed the red chile sauce recipe! And thanks for the feedback on soaking the powder in beef stock. I’ve been wanting to give that a try for years, but, you know how it is, you have a method that you’ve used several times and so you just do it. 🙂 Sounds like I should add it under the Kitchen Notes. Thanks and thanks again to JC. Cheers, MJ
Great recipe. I did substitute the usual roux using 2 tbsp butter to 2 tbsp however. the spice was good but next time i would double the garlic and cumin. but it was delicious over my left over posole. thank you!
Thank you Jorge! Sounds like you are a garlic fan like me. 🙂 I would use more garlic, but my husband prefers it with less. So glad you enjoy the recipe and yes, red chile is always fabulous over posole! Thanks again. Cheers. MJ
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Thank you for this! I’m in Malaysia, so I really don’t know where to get the dried chiles I see in so many recipes. I saw a recipe for birria tacos, and am obsessed. I only managed to get crushed guajillo and ancho chilli powder, but your recipe has given me some ideas on how to rehydrate them. 🙂
Well thank you Nisha! WOW! I just looked up Birria tacos and they sound awesome!!! Thanks for introducing them to me. Glad my post could help you.
Google it. There are a number of places in Albuquerque that will ship it to you.
can’t wait to try the vinegar I don’t like vinegar but this makes sense thanks
Thanks Peggy. The vinegar actually is used to balance the flavors. You barely notice it. My husband doesn’t like vinegar either, and he never notices it. Hope you enjoy!
I’ve tried this red chile sauce and OMG <3 It was perfect in taste. Totally in love with this recipe 🙂
Marie, thank you so much for your feedback! I’m thrilled you loved it! Cheers, MJ
Delicious way to use chile powder.
Thanks Linda!
Hello, wondering how long the sauce will keep for ?
Have an abundance of chilli powder at the moment and looking for uses 🙂
Janelle, It should keep for a couple of weeks in the refrigerator but you can always freeze any excess. Also, you can store your chile powder in the freezer and it will stay fresh for a lot longer than keeping it on the shelf. That’s what I do, then when I make this red chile sauce, I just use the frozen chile powder. Hope this helps and thanks so much for stopping by! cheers, MJ
i love the recipe its great how you make it easy for us thanks definitely going to try it out 🙂
You are most welcome Mary! And thanks so much for your nice comments.
I make with fresh chili but I definitely should try the powdered!
Interesting, I’ve never made a chile sauce with fresh chiles, usually dried chile pods or powder. It’s fresh red chile season so I’m going to have to give that a try. Thanks for the idea and the comment.
Hello Mj, I love making my red Chile from the pods but will occasionally make it from the powder. However, I’m curious why you add vinegar? I’ve never heard of Chile being made with it. Just curious.
Thanks
Thanks for stopping by Tania! In reference to your question about the vinegar. I don’t add it red chile made from pods, but I find the sauce made from powder needs a little acid to enhance the flavor. Like the sugar, it also helps to reduce the bitterness of the powder. What I suggest is to make the sauce without it. Taste, then add the vinegar to see what difference it makes. You’ll be surprised. Thanks for much for your question. I’d loving getting your feeding if you test it.
Hi MJ, I once lived in south CO. and I would order a bowl of red chili and would be served a bowl of red chili but it had about half inch by half inch cuts of some type of beef. Like a red chili soup with beef.Do you know of a recipe that would cover this type of red chili?
Thanks,
Frank
Frank, sorry for the slow response, but I’ve been traveling for a few days. The dish that you are describing sounds like carne adovada, chucks of beef marinaded in red chile then braise for several hours. Take a look at my carne adovada recipe and see if this is what you had. Thanks for your comment and hope you have a wonderful holiday.
@Frank, original authentic chili is made as you described it. The name chili is the short form of “chili con carne,” and like everything else people like to add their own twist.
What type of vinegar do you use?
A apple cider or just distilled white works. I’ve used both.
your writing is as entertaining as the recipes are delicious.
Thanks!
This is a fabulous and informative post MJ! I have managed to keep a stock of good, northern NM red chile powder. I love what I’ve gotten in Dixon and Chimayo! It may be quite some time until we get back, but I’ll enjoy it while it lasts!
Well thank you very much Tamara! Dixon and Chimayo red chile powder make a very tasty sauce!
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I did a recipe similar to this, and used 1/2 mild powder, 1/4 medium-hot powder, and 1/4 chipotle powder. Probably too much chipotle! Oof-Dah! I wanted the smoke. I guess I will be doing a lot of creme chili type sauces… Tonight is going to be Shrimp with Chile Cream sauce. Was gonna be Camarones al Mojo de Ajo, but this sauce is too hot to use straight up.
JW
Some would say “one can never have too much chipotle!”. 🙂 However, I’m with you. I like you combination of red chile powders with just a hint of chipotle. Chile cream sauce is something I don’t make a lot if ever. I usually have to stay away from cream, but you sure have my mouth watering. Sounds wonderful and especially with shrimp. Thanks for commenting!!!
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Hi MJ, I just wanted you to know I used this recipe as a guide to make enchilada sauce using ancho powder and smoked paprika and it was AMAZING! I’m not usually a fan of red sauce, but now I am. Thanks a ton!
I’m so thrilled you liked it Judy!! Thanks for letting me know! Ancho and smoked paprika sounds awesome – one I need to try. Thanks and you are most welcome. 🙂
Can I use this sauce if I want to make Carne Adovada? I recently visit New Mexico and made sure to pick up some Red Chili Powder. I had Adovada for the first time out there and I would love to make it. Just curious if this would produce a good Adovada…
Corinne – Yes, you can use this recipe with Carne Adovada. Just be sure to do the 24 hour marinade so that the chile powder has plenty of time to rehydrate. You could also make the sauce the day before, then whisk before pouring it on the pork to marinate. This sauce is always better the next day. Let me know how it works for you and thanks for stopping by!
Great! Thanks for that update. I’ll let you know how it turns out.
Will I need a double batch if I want to make your Adovada recipe? Does this chili sauce save well?
Thanks!!! So excited 🙂
I would definitely make a double batch, especially if you plan to use 5 or more pounds of meat. If you don’t use it all, it does keep in the refrigerator for at least a week and it also freezes well. I usually freeze red chile in small batches (~1 cup), then when I thaw it out, I’ll whisk it back into shape. 🙂 Can’t wait to hear how it turns out!
Hello, MJ! My first time visiting your site. I was searching for a red powdered chile recipe to try, other than my own. Mine tends to be a litte bitter. It had never occurred to be to add a bit sugar to the end result. So… I did! It truly does distract the taste buds from the bitterness. My regular red chile is the fresh roasted – SO delicious. My mom had given me the powder she picked up in Garfield and I was craving red, so gave your recipe a try. Glad to say my red chile came out tasing pretty good – much better than the result I usually have with powder!
What is the purpose of the vinegar in this recipe? I didn’t add it to mine as it’s not a traditional ingredient for chile in my upbringing.
Thanks for the recipe. Your website is beautiful. Lovely photos to go with the tempting recipes.
Hey Chey! Thank you so much for leaving a comment (and such nice comments) on your first visit here!! I’m thrilled that you tried my recipe! Yes, just a little bit of sugar or even honey works wonders for the bitterness of chile powder.
In reference to the vinegar, I have always found that the sauce from powder to be a bit “flat” and in need of just a touch of acid. The vinegar adds some balance to the flavor. Oh roasted chile powder is awesome, but I can’t always find it. That’s why, in this recipe, I add the chile before adding the liquid and have you “toast” it just a bit. It’s not the same as roasted, but adds some flavor to the outcome. So glad you liked the outcome of this recipe!
How you try more of my recipes and that I hear from you again! Cheers, MJ
Hi MJ,
Hows your weather doing? We have had some crazy going on’s down here, lots of rain too. But they say that we’re sill in a drought~~~go figure.
A quick question if I may. How long does powdered red chili last if kept in the frig?
Gotta run. Wish I could have a cup of coffee with you, and a piece of warm apple pie.
Take care and God bless.
Hey Lydia! Good to hear from you again!
I wish we had some of your rain. It rained here Monday for the first time in a couple of months. We’ve had rain all around us, but not. UGH! Send us yours! 🙂
Red chile powder keeps in the fridge and freezer indefinitely. The only thing that might happen is that it starts to pick up some of the refrigerator smell, but as long as the powder still smells like red chile, you’re good.
Would love to have a cup of coffee and pie with you some day! That would be fun! Cheers, MJ
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I learned so much from this post, MJ! I had no idea there were so many different kinds of chili powder. Of course it makes sense as there are so many different chilis, but I just never thought about it! Your chili sauce sounds delicious – the spices must smell amazing while they are cooking too! Pinned 🙂
Thanks so much April! Oh I’m still discovering chiles myself. There are SO many and they are all SO good!!
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While I go crazy for matcha powder, you’re one crazy lady for chilis. 😀 Green and orange/red. That’s our team color. 😉 I got an expert in chili department. The colors are so vivid and beautiful….
Oh yes – you are the queen of matcha!!! 🙂 I like the Red and Green team colors – just perfect for us!! Thanks! 🙂
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Love your site and your delicious creations. I have been making red chili (for family tamales and chili con carne) for years. Our family tradition has always been to soak the chili powder in HOT broth for about 45 minutes, stirring and mixing periodically. We use the broth from the boiled beef for tamales. Then I do make a roux (we use lard-ouch). Then I add the liquified red chili to the roux, stir, add more liquids, which is equal parts hot water and beef broth. I don’t salt until about halfway through cooking process, as broth has salt. I have always preferred using powder over pods. Love this posting! Thank you for sharing your delectable foods.
Thanks JC for your nice comments and for sharing your method of making red chile sauce from powder! I’ll have to try your method soon. It’s interesting that you rehydrate the powder first in hot broth. I’ve always used pods, but am definitely moving in the direction of using powders. It’s so much faster!
Your knowledge of all things chile, MJ, is very impressive. I’d like to give this a try though the heat is something I’ll have to monitor. Though my palate has improved, it’s still has a way to go for some of these sauces. All in due time … 🙂
Thanks John! There are some chile powders out there that are mild but still quite tasty. Hope you can find one that’s not too hot.
MJ, you are the chile queen! You always have so many great uses for it and now this — wow! I’ve never attempted chile sauce from power. Must try it!
Thanks Nancy! I think you’ll love chile sauce from powder. It’s so much easier to make than sauce from pods.
Mmmm.. sign me up for all the chili sauces you have there! I am in love. 🙂
Wow, you really know so much about chillies MJ – I just love your powder pics too… gorgeous, rich colours! Really informative post too. Thanks so much for sharing it… I’ll remember it next time I’ve got a chilli sauce on the menu!
Thanks Charles! I’ve always been the type of people that wants to learn more about things I like. So I’m always learning. 🙂
Love the sauce and great it is made from, powder. I will make this one.
I love chili but that’s how far I can go. I can’t talk about it like the way you do and I am really enjoying your knowledge and expertise on the subject. Love the vibrant colors of those powders. Very nice. 🙂
Thanks Ray! Well, when you love chile peppers as much as I do, it’s not hard talking about them with a passion. 🙂
A very useful recipe, MJ — and now I’m craving that heat! Thanks for sharing.
Thanks so much Viviane!
You know how much I love when you make delicious homemade spice mixtures! This is being saved in my favorites, it would be rockin’ on our grilled treats! Hugs, Terra
Thanks so much Terra!! It’s great on grilled meats. Hope you enjoy!
Ooh just look at the color of the sauces!!!I’ve never tried New Mexico chili powder, but will look for it in the stores now!
It sounds amazing! The photographs are so beautiful… as a chile lover I cannot take my eyes off the first one. I love your bowl! (I think it would be perfect with Asian dishes actually 😉 ). I will try one day your recipe with Korean chile powder. It would be an excellent addition to my chile recipes!
I am always so impressed by your vast knowledge of chiles and the varieties. Interesting facts here with what can influence the look and taste. And this recipe is so versatile to have. Makes me want to experiment with different chile powders too.
Thanks so much Evelyne! I hope you do experiment with different chile powers I’d like to read what you learn.
Heeheeh, between you and our friend Sissi, I feel like I’m living parallel lives ;-). Thank you for showing us this method MJ – such a better deal (in every respect) than bottled sauces and so easy to achieve too. And what a colour! Yay for New Mexico red chile. I just happen to have started a new board on Pinterest yesterday handily entitled ‘sauces’ 🙂 – guess where this lovely is going!!
Isn’t that the truth! Sissi and I have decided that we’re soul mates living on opposite sides of the planet. 🙂 Oh Kelly – this is SO much better than bottled sauce! Thanks for pinning this. Now I need to go check out your new board.
Aha..this is a recipe to treasure for sure! Red chilly powder is the most commonly used spice in my home and to think of converting the same into such a wonderful sauce is amazing.
Thanks Sanjeeta! Oh, I bet some of your Indian chili would be really good in this sauce!
First of all the color is stunning and second thanks for showing how it can be done!
Thanks Katerina!
Thanks for sharing this tips, I will try to make my own version. Now I can control what goes on it 🙂
Thanks Raymund! You know that it’s always better to make your own.
I know this would be SO much better than the stuff I buy in a can 😉 I want to come eat at your house!!!!
The sauce sounds amazing. And what a beautiful color!
Thank Joyti!
I know this post is very old so I hope you’re still monitoring this site to answer mybquestions. My mom was born in Roswell and raised in Albuquerque. She taught me the same way as you did here with the two to one ratio of ground chili to flour, but only by making it with vegetable oil. I never heard of using chicken broth before and now I’m intrigued. Would I use a low sat, fat free broth and then see how it comes out before adding any additional salt? Or just grab regular chicken broth and go from there? I was taught to season the meat for enchiladas with salt and pepper as well and don’t want it to come out as a salt lick. Also I never heard of adding apple cider vinegar to the sauce. What does that do? What does it bring to the sauce? I always use ground red, New Mexico chilies that is shipped from there to me when I make my sauce. For anyone still looking to make this, there are a number of places that will ship it to you if you can’t find it locally. It’s a little more expensive but there is nothing like it for a amazing enchilada sauce.
Good Morning MJ, I do love a little “heat” in my food and I will certainly be trying your recipe for red chilli sauce as this is something I have never made before. The oregano I use, is dried oregano which I grew in the garden last summer…. it has a strong flavour and I wondered if that would be alright to use in the sauce as I notice you mentioned that Mexican oregano would be better… this of course, I cannot buy locally here in England.
The chilli powder I will be using, is made by a friend of mine who lives in India. The chillis are collected and then taken to the village chilli grinder. The handle is turned, over and over again until the chillis are turned into powder.
Thank you for all the information about chillies….. it was fascinating to read, as I had not realised how altitude and water can effect a chillies flavour.
Best Wishes to you.
Daphne
Thanks so much for your comments and the information about the Indian chilli! I bet that’s going to make a great sauce. Yes, regular oregano works just fine. I grow both types so I use them in specific dishes. However, most of the time they are interchangeable and this is one of those times. 🙂
This is a great method for making homemade chile sauce! It’s amazing to me how many different types of chiles there are and the range in flavors and heat.
Thanks Amy! I agree – I love trying new chiles, chillies, and chilies. 🙂 Every time I turn around, another one pops up.
MJ, this recipe looks fabulous! This is something I have really wanted to do and now I am going to for sure. I love hot sauce on so many different things, so this sounds delicious to me! Thanks for sharing your recipe!
Thanks Jodee! And thanks for all of the shares!
I’ve never thought of making sauce from powder, but what a brilliant idea.
Thanks Mette!
Heya i’m for the first time here. I came across this board and I find It really useful & it helped me out a lot. I hope to give something back and aid others like you aided me.
Thanks for stopping by!
I am a massive chile fan delicious sauce 😀
I love it!
Cheers
Choc Chip Uru
Thanks so much Uru!
I do a similar process to make green chile sauce from powder. I love all your chili posts MJ…always informative.
Thanks so much Debra!!
Great photos MJ! I’ve never tried to make red chile sauce from scratch. I have all the ingredients sitting in my pantry and am now asking myself why I’ve been buying the canned sauce all this time… Next time I make enchiladas, I am trying this recipe. Thank you MJ!
Thanks Tessa! If you have chile powder in your pantry, you really should give this a try. It’s so easy. You’ll never buy enchilada sauce again. 🙂
We too love chilli! Used to make noodle stir-fry with chili sauce…so dang tasty. Thank you for sharing, MJ.
Thanks Angie! Your noodle dish sounds wonderful! There’s one I make from Season with Spice that we have for lunch quite often. It’s so tasty.
We love chili in our diet and can’t live without it. Am using chili from India, thanks for the recipe.
Thanks!! I’ve been getting some chili from Turkey lately that I love. Need to jump on and start playing with Indian chilies soon. 🙂
I too always have NM Chili on hand, Hatch chili in freezer and red pods and powder in pantry. Thank God I live close to an endless supply as I live in NM.
One quick question if I may. I grew up with red chili frequently on the table. As I got older my grandmother made sure I learned to cook all her dishes, (thank you Nana).
My grandmother never used vinegar, so of course I don’t either. If I eat any sauce that has it as an ingredient I can taste it and don’t like it.
So finally the question. What is the purpose of the vinegar? What does it bring to the party?
Enjoy your postings and have tried several of your recipes. Keep them coming.
Thank you.
Lydia, thanks so much for your comment and your question! It’s a great question.
Like you wonderful Nana, I never use vinegar in my red chile sauce from pods either. However, I have always found that the sauce from powder to be a bit “flat” and in need of just a touch of acid. 1 tsp. of vinegar does the trick and my husband, who is also very sensitive to vinegar and not a fan of it, couldn’t taste it. Since you do seem to be quite sensitive, omit the vinegar, taste the finished sauce, and if you think the sauce is missing something, then squeeze some lime juice into the sauce. Lime juice would accomplish the same thing that the vinegar does. Hope this answers your question.
I’m thrilled that you have tried several of my recipes!!! Thanks for letting me know! And Yes, I will keep them coming! 🙂
Obviously my search for chile powder will result in either yes or not and no idea where it’s from but I’m definitely going to try this recipe. What an interesting post!
Thanks Maureen! You know – I never thought of red chile being associated with Australia. I can see I’m going to have to do a little research. 🙂
Great post! I always have New Mexico chile powder on hand, and often not the pods. I’m so going to make this! This looks wonderful — thanks.
Thanks John!!! I know where you live so to know that you always have NM chile powder on hand is quite thrilling! 🙂