Red Chili Sauce

Notes: The recipe for this sauce can be doubled. It can also be used to marinate beef or chicken. You can make the sauce up to 2 days before using; cover and chill.

This recipe goes with Mexican Mixed Grill

Yield: Makes about 1/2 cup, enough to marinate 1 to 2 pounds meat
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Nutritional Information

Amount per serving
  • Calories: 5.2
  • Calories from fat: 35%
  • Protein: 0.2g
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Carbohydrate: 0.9g
  • Fiber: 0.3g
  • Sodium: 0.7mg
  • Cholesterol: 0.0mg


  • 2 dried guajillo or ancho (sometimes mislabeled pasilla) chilies (about 1/2 oz. total)
  • 1 peeled clove garlic
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • Salt


  1. 1. Rinse chilies. Snap off and discard stems; shake out most of the seeds. With scissors, working over a 1- to 2-quart pan, cut chilies into 1-inch pieces; drop into pan.
  2. 2. Add 1/2 cup water, garlic, cumin, oregano, cinnamon, and cloves. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, until chilies are soft, 10 to 15 minutes.
  3. 3. Pour chili mixture into a blender and whirl until smooth. If you have less than 1/2 cup, add water to make that amount. Add salt to taste. Let cool at least 15 minutes.
  4. Nutritional analysis per tablespoon.
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