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.

black plate with 2 cheese enchiladas with red sauce


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.

overhead shot view of blender with colorado chile sauce ingredients

Make sure you have a good processor or a blender, so you don’t end up with any large chile flakes.

What can I use Colorado Chile Sauce for or what can I serve it with?

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.

red sauce in mason jar

Don’t forget to pin this to your favorite Pinterest board to save for later!

pinterest collage of red sauce on enchiladas, with chips, in a mason jar

Colorado Chile Sauce

Prep: 10 minutes
Total: 15 minutes
Servings: 6
Calories: 22 kcal
Colorado Chile Sauce is simply delicious, versatile, & mild. This is not a complimentary piece to a dish; it is an entity on its own to be reckoned with.

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.

Video

Calories: 22kcalCarbohydrates: 4gProtein: 1gSodium: 1084mgPotassium: 247mgFiber: 1gSugar: 2gVitamin A: 375IUVitamin C: 10.1mgCalcium: 27mgIron: 1.2mg
Tried this recipe?Let us know what you think!

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23 Comments

  1. 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 …

    1. 5 stars
      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!

    1. 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.

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