Colorado Chile Sauce is more than just delicious, it’s also versatile. This isn’t a sauce that you use to complement a dish; it’s a dish all on its own. Seriously I can drink it by the jar.
Traditional enchilada sauce is usually a red, mildly spicy color. This specific recipe for Colorado Chile Sauce contains dried chiles and garlic- giving it a unique but still delicious flavor. You can have this ready in only 20 minutes, and it’s easy to make! On top of that, it can be used in so many different ways.
Friends, I am not messing around this sauce is the best sauce you will ever make. And it is simple to prepare!
The first time we made this sauce for enchiladas, we immediately had to make a second batch. As after tasting it more than once, the entire bowl was gone in less than 10 minutes, and our whole family couldn’t stop eating it.
Instead of asking yourself what you want to have with this sauce, ask yourself what you want to use it for. Enchiladas, burritos, breakfasts, nachos, or salsa are all great options.
As said by my husband, “It is freakin’ delicious!” and I couldn’t agree more.
Incredibly versatile and mild, yet you can add some heat by leaving in the seeds or using hotter (dried) peppers. My husband even suggested cayenne but we have little kids and I wanted them to like it as well.
This is a classic dish you’d find at a restaurant. The dried peppers won’t scare you; in reality, this sauce takes only minutes to prepare and the end result will make you smile.
Ingredients
The chili sauce you can buy in stores cannot compare to the flavorful, homemade Chile Colorado Sauce.
- 1 cup tomato sauce
- 2 cups chicken broth
- 8 dried chiles I used what was available at my local grocer in the Mexican aisle, Fernandez Mild Chile DeRistra
- 1 1/2 teaspoons Mexican oregano
- 1/3 cup diced green chiles
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 2 garlic cloves
- 1 1/2 teaspoons salt
How do you make Colorado Chile Sauce?
Boil 2 cups of water, I heat the water in the microwave for 4 minutes. Cut dried chiles in half, and remove the stems and seeds. Then chop the dried chiles into pieces and set in hot water for 10 minutes. Drain water from the chiles and set the chiles aside.
In a blender add tomato sauce, chicken broth, soaked chiles, Mexican oregano, diced green chiles, cumin, coriander, garlic cloves, and salt, and blend on high for 3 minutes or until sauce is smooth and there are no chunks.
Make sure you have a good processor or a blender, so you don’t end up with any large chile flakes.
Colorado Chile Sauce is versatile
Here are some delicious ways to use or serve it:
We love to use this sauce to pour over our enchiladas, tamales, burritos, and scrambled eggs with hashbrowns. It makes an incredible salsa, or pour this red sauce over nachos, tostadas, and tacos and simply drink it from the bowl.
Use can even this delicious sauce with this delicious Chile Colorado Slow Cooker Chicken.
How to store this red sauce?
·This sauce can be made up to one week in advance. If you heat it up to put on your enchiladas or burritos, tet it cool completely, then store it in the fridge covered.
pin to pinterest.
Colorado Chile Sauce
Video
Ingredients
- 1 cup tomato sauce
- 2 cups chicken broth
- 8 dried chiles I used what was available at my local grocer in the Mexican aisle, Fernandez Mild Chile DeRistra
- 1 1/2 teaspoons Mexican oregano
- 1/3 cup diced green chiles
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 2 garlic cloves
- 1 1/2 teaspoons salt
Instructions
- Boil 2 cups of water, I heat the water in the microwave for 4 minutes. Cut dried chiles in half, remove stem and seeds. Then chop the dried chiles into pieces and set in hot water for 10 minutes. Drain water from the chiles and set the chiles aside.
- In a blender add tomato sauce, chicken broth, and soaked chiles, Mexican oregano, diced green chiles, cumin, coriander, garlic cloves, and salt and blend on high for 3 minutes or until sauce is smooth and there are no chunks.
- *Just make sure you have a good processor or a blender, so you don’t end up with any large chile flakes.
- Serve as a salsa, our favorite way to eat this sauce, or dress on burritos or enchiladas.
I totally need my enchiladas, burritos and nachos to be bathing in this sauce. It looks so robust and full of flavor and just the right hint of spice. LOVE!
Thank you – sounds so good.
Holy, yum!!!! This sounds like my kinda sauce! 🙂
so good, i ate it as salsa. One of the best sauces I’ve ever had
Hello …. I’m Wanita from England …. I’ve just discovered your Instagram which I love which in turn has lead me your blog which I adore … So I’m heading off to the shops to buy ingredients for some of your recipes and these are my questions Xx
Colorado chile sauce.. When you say two cups tomato sauce which do u mean??? As in passatta or ketchup or paste? And what size cup do u mean ? Chicken stock instead of broth? Thank you for a reply and once again I must say I know I’m going to be a convert to your blog/Instagram …
Chicken stock is just fine. Tomato sauce – like tomato puree, not ketchup or pasta sauce. THANK YOU!
I used passatta and it worked great. Chicken stock will add some more flavor as long as you like a mirepoix type flavor. Loved this recipe used it with both simmered sirloin chunks and boneless pork butt chunks. Delicious!
I’ve never heard of this before and can not wait to make it. Amazing!
Thank you!
Let us know how it goes. Thanks!
Woo hoo! The first thing I’m doing with this is putting it on burgers. Yum!
Turned out perfect. Everyone loved it and will be making again very soon!
Really great flavor. So versatile, too!
I love trying new sauces. It gives that unique touch to the food! Must make it!
I would love to try this amazing sauce! The flavors are incredible!
This sauce sounds incredibly delicious!! I am so excited to try it!
This is exactly what I was looking for! Thanks for the easy recipe!
You say let sauce cool completly. Is it cooked or not.
It is not cooked; I changed the wording to be more precise. Just if you serve it warm over burritos or enchiladas, you need it to let it completely cool before storing it. I hope this clarification helps.
I made this tonight and LOVE it! I couldn’t find the same kind of chiles, so used El Guapo Chile Negro instead. I used 6 instead of 8. I figured I could always add more heat, but couldn’t reduce heat! lol
I had cooked a pork loin, so cut that into chunks and added it to the sauce.
This recipe is as good or better than the red chile at our favorite Mexican restaurant.
I highly recommend this recipe!
Awww thank you! It’s our family’s favorite recipe on my blog, so we really appreciate this.