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Red Chili Sauce for Tamales

Red Chili Sauce for Tamales

Rich in color and flavor this red chili sauce is perfect for tamales, enchiladas, burritos and tacos. 

Course Main Course
Cuisine Mexican
Keyword Red Chili Sauce for Tamales
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 24
Calories 18 kcal
Author Stephanie Jackson

Ingredients

  • 15 dried California chilis; stems and seeds removed
  • 5 cups water
  • 3 cloves garlic
  • 2 tsp ground cumin
  • 1 tsp salt
  • 2 tsp all-purpose flour
  • 2 tsp olive oil

Instructions

  1. Remove stems and seeds from peppers. Place chile peppers on a baking sheet and bake for 2 to 3 minutes at 325F. Avoid burning.

  2. Remove from oven and put peppers in a pot of hot water (not boiling) and allow them to soak for 30 minutes. Save the soaking water.

  3. Transfer soaked peppers, remaining chili sauce ingredients, and 2 1/2 cups of soaking water to a blender. Blend until smooth.

  4. Strain chile sauce through a colander into a sauce pot. Use the back of a spoon to push the sauce through. Discard any remaining pepper skin or bits left in the colander. If skin or bits got through your colander strain again threw a mesh strainer. 

  5. Simmer the sauce on low. If your sauce gets too thick you can thin it out with remaining soaking water.

Recipe Notes

If you have New Mexico Pepper lower the oven temperature to 250F. when roasting. These peppers turn bitter really fast. 

Nutrition Facts
Red Chili Sauce for Tamales
Amount Per Serving (1 g)
Calories 18
* Percent Daily Values are based on a 2000 calorie diet.