This easy-to-make red chili sauce recipe is a flavor POWERHOUSE and essential for Mexican or Tex-Mex cuisine, made with lightly toasted ancho peppers. Perfect for enchiladas, chilaquiles, tacos and so much more.
OK, my friends. It's time you started cooking with ancho peppers. Truly. If you've never cooked with these wonderful dried peppers, you are in for the flavor experience of your life. Ancho peppers are dried poblano peppers, and where poblanos have a deep, earthy flavor, ancho peppers take that depth and earthiness to a whole new level.
You might not think sauces made from dried pepper pods could achieve flavors that transcend fresh pepper sauces, but dried peppers achieve a quality you can't get with fresh peppers.
I wouldn't argue that one is superior to the other, but for me, both are essential in building big, bold flavors. It all depends on the dish. I believe food should speak, and speak LOUDLY. This sauce surely does. Your taste buds will hear this one!
So let's get to making ourselves a flavor bomb of a red chili sauce with ancho peppers, shall we? Aren't they gorgeous?
I used this ancho chili sauce recently in our recipe, Chilaquiles Rojos with Ancho Chili Sauce. That particular sauce incorporates extra tomato sauce to thin it out and build a bit more tomato flavor. I'll talk about that below for ways you can thin out the sauce to make it more "saucy".
For me, I personally like to achieve more of a paste-like consistency of the ancho sauce, allowing me to either swirl it into soups or stews, thin it out with a bit of stock for a quick and simple ancho sauce, or add a bit of tomato sauce for a different version.
How to Make Ancho Chili Sauce - Step by Step Recipe
First, heat a pan to medium-high heat and add your ancho peppers. Do not use any oil or liquid. You want to dry toast them. You CAN make this recipe without lightly toasting the peppers, but I urge you not to skip this step, as the dry toasting loosens up the oils in the peppers, resulting in richer flavors.
Toast them a couple minutes per side. The peppers will puff slightly and the skins will begin to turn red.
Next, set them into a large pot of boiling water and remove from heat. Let them soak covered in water for 30 minutes.
As they soak, the ancho peppers will begin to leech into the water, darkening it in color. This soaking water has a lot of nutrients in it, so do not throw it away for now. Remove the stems and coarsely chop the anchos. Reserve that valuable soaking liquid. Set the chopped anchos into a food processor.
Next, heat the oil in a pan to medium heat and cook down the onion, garlic, and tomato, then add them to the food processor along with the vinegar, cumin, oregano and a bit of salt and pepper along with about 1 cup of the soaking liquid. Process until it smooths out.
The ancho sauce will be thick at this point. You can add more soaking liquid to achieve your desired consistency. Or, as an optional variation, thin out your sauce with tomato sauce for more of a tomato flavor. You will still get the powerful ancho flavor.
Next, give your ancho chili sauce a taste. You can adjust with salt and pepper and this point, and if you feel it needs a touch of sweetness, add the honey and process a bit more.
Finally, press the sauce through a coarse strainer into a bowl. I use a wooden spoon to push it through. This removes the solids and bits of rough ancho skin that didn't get processed.
The result is rich, deeply red chili sauce that, frankly, will knock your socks off. This is great stuff, my friends! I am IN LOVE with this sauce, both version - with and without extra tomato sauce added in. You can easily add in other flavors that you prefer. I recommend trying this with fresh cilantro.
Truly, amazing. If you'd like a creamier version, add crema our sour cream. So, so good.
TRY SOME OF MY OTHER POPULAR SAUCE RECIPES
- Ranchero Sauce
- Salsa Ranchera
- Homemade Red Enchilada Sauce
- Green Enchilada Sauce
- Creamy Jalapeno Sauce
- Chipotle Sauce
- Homemade Adobo Sauce
- Guajillo Sauce
- Homemade Chili Sauce
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
I hope you love it as much as I do! Enjoy!
Can't find ancho peppers near you? Here's a link (affiliate!) where you can purchase them at Amazon. Very inexpensive: Dried Chile Ancho - Sweet & Smoky Flavor, 16-Ounce Bag
Ancho Chili Sauce – Recipe
Ingredients
- 5 ancho chili peppers
- 1 tablespoon vegetable oil
- ½ cup chopped white onion
- ½ cup chopped red onion
- 4 garlic cloves chopped
- 1 Roma tomato chopped
- 2 tablespoons red wine vinegar
- 1 teaspoon ground cumin
- 1 tablespoon Mexican oregano
- Salt and pepper to taste
- 1-2 tablespoons honey optional
- Soaking water or stock for thinning
Instructions
- Dry roast the ancho peppers on a hot pan about 1-2 minutes per side. The peppers will puff slightly and the skins will begin to turn red.
- Set them into a large pot of boiling water and remove from heat. Let them soak covered in water for 30 minutes.
- Remove the stems and coarsely chop the anchos. Reserve the soaking liquid.
- Set the chopped anchos into a food processor.
- Heat the oil in a pan to medium heat and add the onion. Cook about 5 minutes to soften.
- Add the garlic and tomato and cook another minute or so, until you can smell the garlic. Add them to the food processor.
- Add the vinegar, cumin, oregano and a bit of salt and pepper along with about 1 cup of the soaking liquid. Process until it smooths out.
- The sauce will be thick at this point. You can add more soaking liquid to achieve your desired consistency.
- Give it a taste. You can adjust with salt and pepper and this point, and if you feel it needs a touch of sweetness, add the honey and process a bit more.
- Press the sauce through a coarse strainer into a bowl. I use a wooden spoon to push it through.
- Store in the fridge in an airtight container.
- As a tasty variation, add up to 15 ounces (1 can) of tomato sauce while cooking, or after you strain the ancho chili sauce to simmer. It makes for an outstanding final sauce. Or, swirl in anywhere from 1 tablespoon to a cup of the ancho chili sauce to tomato sauce to liven up any dish.
Sharon says
I don't have any dried ancho chilis but I have a jar of Penzeys dried ancho chili powder. How much powder would equal 5 chilis?
Mike Hultquist says
Sharon, figure 3-4 tablespoons of powder, but you can adjust from there.
ana says
Hi! I just wanted to know how long can this sit in an unopened sterilized jar if I add the can of tomato?
It looks great btw and I am trying it out soon, thanks!
Michael Hultquist - Chili Pepper Madness says
Ana, I would do so within a week probably.
Lisa says
Thank you so much for Sharing your recipe. I'm not sure why mine looks different but it's not red at all...its more of a brown color but the taste is amazing!
Michael Hultquist - Chili Pepper Madness says
Brown is pretty normal, Lisa. Flavor is still great!
Thomas says
Great recipe - Thankyou! Question; can this suace also be used to marinade and bbq a whole chicken? Any suggested modifications?
Michael Hultquist - Chili Pepper Madness says
Thanks, Thomas. Yes, you can use this as a marinade. I would thin it out with other liquids to use as a marinade, such as vinegar, water, soy sauce, juice, etc. Let me know how it goes for you.
Matt W says
Thank you for putting this recipe on the internet. I followed it pretty tightly with one exception; I grilled fresh Poblano peppers and then let them sit in a covered bowl for 30 minutes to soften. Once cooled I stemed/seeded them and then continued with the recipe as written. This way also didn't require any thinning at all, and it's green, not red. Initially I used about half the volume and froze the rest. I've since thawed the frozen part and it's just as good as day one. I put this sauce on tacos, enchiladas, in or on burritos, etc... It's excellent, savory, and unique enough to warrant making it many more times in the future.
Michael Hultquist - Chili Pepper Madness says
Sounds awesome, Matt!!
Mysaëlle says
Hello! Since dried chiles are hard to find where I live, I could only find dried guajillo chiles. I'm pretty sure guajillos are hotter than anchos. How many guajillo chiles should I use to equal the spiciness of the 5 ancho chiles in this recipe?
Thanks for your help!
Michael Hultquist - Chili Pepper Madness says
Mysaëlle, use the same amount of guajillos for anchos. Sizes can vary with any pepper, but they are fairly close in size in general. Enjoy!
Peter Atkinson says
Hi Michael, lovely recipe thank you - I'm on my third batch. Can I ask why there's the need to strain? I'm happy keeping a less liquid sauxe if the flavour isn't ruined... what do you thank.
Many thanks
Pete
Michael Hultquist - Chili Pepper Madness says
Thanks, Peter! I appreciate it. Glad you enjoy it. Straining isn't 100% necessary, but some people prefer it to remove any solid bits that might affect texture, and can also be a touch bitter. It's really personal choice. Thanks!
MrF says
I followed the recipe loosely leaving out cumin and substituting with Romanian paprika and using red wine because I didn’t have wine vinegar. And added homemade pineapple cider instead of sugar. My family loved it! Amazing.
Michael Hultquist - Chili Pepper Madness says
Excellent! Glad to hear it!
Bob says
Been searching for a nice enchilada and tamale sauce and this is it! Love it. I did add honey and more vinegar and what a pleasant surprise. I’m a wannabe cook but this made me feel success and so happy something turned out edible!!! Thank You
Michael Hultquist - Chili Pepper Madness says
Excellent! Super happy you found it and enjoyed it, Bob! We definitely love this one. I make versions of this recipe all the time. Very versatile!
Arm says
I never leave a comment on anything, let alone recipes. But this was possibly the best recipe I’ve ever tried. As someone else suggested in the comments, I added a little chipotle canned in adobo, and it tasted amazing. I used it as a marinade for tacos al pastor, and set some out as a salsa to eat with chips or top the tacos. It made our quarantine day more enjoyable. Thank you!
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Arm. I greatly appreciate the comments and rating, and am very happy you enjoyed it. I love this recipe. I keep different batches of this in the house all the time for the same reasons. So good! Have a great day.
Christine says
This is a great sauce! I used maple syrup instead of honey, which added an interesting flavour note. So far I’ve used it to cook red kidney beans for a taco filling, as a base for mexican style pizza (sooo good!!!), and drizzled on top of avocado toast...all scrumptious!!! Can’t wait to try it in many more applications. Thanks for sharing!
Michael Hultquist - Chili Pepper Madness says
Excellent! Great to hear it, Christine! I love this sauce. SO good, and very versatile.
Nellie says
So delicious, thank you! I used agave instead of honey and it came out spectacular. What do you suggest using this for...Enchilada sauce, marinade, or just like regular hot sauce,? thank you! Nellie
Michael Hultquist - Chili Pepper Madness says
Thanks, Nellie. Agave is perfect for this. Yes, you can use it like an enchilada sauce, or a general serving sauce over tacos. I love it for Huevos Rancheros. So good!
Pete Jones says
Hi,
When you say add a tin of tomato sauce, do you mean chopped tomatoes or pasta sauce?
Michael Hultquist - Chili Pepper Madness says
Hi, Pete. It's just pure tomato sauce from a can. Where I live, tomato sauce is very common in the grocery stores, though you can also use canned chopped tomatoes as well. Let me know how it turns out for you.
Ingrid says
This is amazing. I had dried anchos that were looking for something new to be done to them. I didn't have any red wine vinegar, so I used ACV. I made sure to de-seed them. And I have to say - this is an incredible topper to my whitefish spread. So. good. thank you!
Michael Hultquist - Chili Pepper Madness says
Excellent! I agree, Ingrid. I love this sauce. I use it constantly. Glad you enjoyed it!
rosemarie abernathy says
Can you can this in a hot water bath in mason jars?
Michael Hultquist - Chili Pepper Madness says
Rosemarie, yes, though you should check the pH first. It is best to water bath with pH of 3.5 or lower for home use. If the pH is higher, you can adjust the recipe with an acid, like citrus or vinegar.
Josh says
At first taste by itself, it was quite bitter, but mixed with corn chips or potatoes and after a few mouthfuls it was pretty tasty. Great colour and good depth of flavour. I will make again with some hotter variation. Thanks for the recipe.
Michael Hultquist - Chili Pepper Madness says
Thanks, Josh. There is a slight inherent bitterness with anchos, especially if the seeds are not removed. It can usually be compensated with a touch of honey, if desired.
Alan says
I’m anxious to try this. I really like the ancho chili flavor, but it seems as often as not any sauce I make with roasted ancho chills tastes bitter. Do you have any tips?
Michael Hultquist - Chili Pepper Madness says
Alan, there is a slight inherent bitterness with anchos. Try removing the seeds before using. Some people report a bitterness with the seeds. You can also add a sweetener, like honey or sugar.
Brittany says
Do you think this would freeze well?
Michael Hultquist - Chili Pepper Madness says
Brittany, yes, this should freeze just fine. Enjoy!
Adam C Hoyle says
Awesome recipe! I did a hot sauce interpretation with some extra vinegar and a small can of chipotles in adobo. Tastes amazing right after making it, but gets even better over time. I’ll be making more for sure.
Michael Hultquist - Chili Pepper Madness says
Awesome, Adam! I love it!
Rani says
I forgot to leave my 5 stars! 😀
Rani says
I just want to let you know that I made this recipe and it was PHENOMENAL. I literally searched back after making it just so I could leave a comment and let you know how sublime it was. Thank you again. ❤️
Michael Hultquist - Chili Pepper Madness says
Thanks, Rani! Excellent!
Miss Food Fairy says
#getinmybellynow
https://missfoodfairy.com/2018/03/06/melbourne-prosecco-festival-2018/
Banky says
how long will this last in an airtight container in the fridge?
REPLY: Banky, this will keep a couple weeks easily, up to a month. -- Mike from Chili Pepper Madness.