Red Chile Sauce

This Red Chile Sauce is absolutely phenomenal. I made it twice in 3 days and am already planning to make a huge batch to can. I am blown away at how amazing this recipe is. 

Now I do think what makes this recipe extra special is I used peppers solely from our garden. I have included the exact peppers I used, however, I understand not everyone has access to these exact peppers, so I have included a more generic version. If you have spicy or sweet peppers at home use them!! It is okay to get creative with it! That is what makes this recipe special. The peppers are where a lot the flavor comes from, so you can add more spicy or more mild peppers and switch the taste up to whatever you like. 

I use an immersion blender to smooth the sauce out completely. I don’t like chunks, but that is my preference. You can make it as chunky or smooth as you like. You can also use a food processor or blender to do this step. 

This recipe is amazing. I have two recipes I will be posting that use it: Chile Rellenos con Venison and Enchiladas. While these will be posted there are so many other ways to use this Red Chile Sauce. I am already planning on making pupusas and quesadillas with it. IT IS AMAZING!!! I hope y’all enjoy it as much as my family did!

Red Chile Sauce

Perfect sauce for Chile Rellenos, Enchiladas, Etc!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Sauce
Cuisine: Mexican
Keyword: Chile, Mexican, Sauce, Spicy
Servings: 1 jar
Author: Sophie May


  • Deep Sauce Pan
  • Blender or Immersion Blender


  • 4 small spicy peppers I used 1 green and 1 red small serrano (smaller than my pinky) and 2 Cajun bell peppers which are the size of a habanero. You can substitute 1 jalapeno or regular sized serrano
  • 2 sweet peppers I used red banana peppers, but you can substitute any sweet peppers
  • 2 T butter
  • 1 small onion chopped
  • 1 tomato Chopped; I used a Creole Tomato
  • 2 cloves garlic minced
  • 1 T flour
  • 1.5 C water
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1.5 tsp Better than Bouillon-Chicken Base
  • 1/4 tsp chili powder


  • Boil all of the peppers until soft.
  • Let cool ( I speed this process up by running them under cool water). Remove stems and seeds (leave seeds if you want REALLY spicy).
  • Chop the peppers. Chop onions, tomato, and garlic if you haven't already.
  • Heat butter in the sauce pan over medium-high heat. Add onions and cook until transparent/soft.
  • Add peppers and cook for 2 minutes.
  • Add tomato and garlic and cook for 3 minutes.
  • Stir in flour and sauté for another 2 minutes to create a light roux type mixture.
  • Add water and stir until all combined.
  • Mix in all seasonings and simmer for 8-10 minutes.
  • Using an immersion blender or blender or food processor, blend the sauce until desired consistency. I like mine very smooth. ENJOY!


I like to double, triple, even quadruple this recipe and can it because it can be used in so many ways and utilizes so many veggies in our garden. 

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