Basic Chile Sauce

Enchiladas in a chile sauce
Carin Krasner/Photodisc/Getty Images
  • Total: 20 mins
  • Prep: 20 mins
  • Cook: 0 mins
  • Servings: 12 to 18 servings

This is a simple way to make your chiles into a sauce. Fresh roasted chiles are ideal, although you may substitute frozen roasted chiles.

Use green chiles for chicken and pork dishes and red chiles for beef. Chile sauce is great in enchiladas or over burritos for a "wet" burrito.


  • 2 lbs red or green chiles (roasted and skin removed)
  • 2 to 3 garlic cloves (peeled)
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • Juice of 1/4 lime
  • 2 tablespoons oil
  • 1 to 2 jalapenos seeded (optional for spiciness)
  • 2 cups drinking water

Steps to Make It

  1. After chiles are roasted and peeled,  cut the stem area off, and make a cut down the side of the chile. Open it up, and scrape the seeds out with a spoon.

  2. Blend chiles in food processor until chunky.

  3. Add in remaining ingredients and process until smooth.

  4. Use the finished sauce immediately, refrigerate it for 2 to 3 days, or freeze it for up to 6 months as desired.

Note: For a sauce made with dried red chiles, you will need to rehydrate the chiles.