Red Chile Enchilada Sauce

Mild Red Chile Enchilada Sauce (New Mexico Style)

Red Chile Enchilada Sauce (New Mexico Style)
Mild Red Chile Enchilada Sauce (New Mexico Style) So good you’ll want to eat it by the spoonful.

Hatch, New Mexico: Famous for it’s vibrant fresh green chiles. But let those green chiles sit on the vine a bit longer and they will turn a gorgeous RED! The red chiles are then hung, dried and stored until ready to make the MOST FLAVORFUL MILD SAUCE ever!  Smother it on our Family Friendly Vegan Enchiladas, or just eat it by the spoonful! It’s that good! Thick and slightly chunky, yet not too spicy, this recipe is a KEEPER!

Vegan Enchiladas
Vegan Enchiladas, smothered in Red Chile Enchilada Sauce (New Mexico Style) and drizzled with Cashew Sour cream.

Mild Red Chile Enchilada Sauce (New Mexico Style)

  • Servings: 12
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Made with dried New Mexico Chile Pods, the flavor of this versatile red sauce will knock your vegan socks off!


  • 12 large dried red NEW MEXICO chile pods (sold in clear cellophane bags in the Hispanic section of most large grocery stores.)
  • 1 large onion, roughly chopped
  • 2 cups reserved steeping water (see instructions below.)
  • 1 15 oz. can tomato sauce
  • 4 cloves garlic, minced
  • 1/2 teaspoon Mexican oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon sugar


    1. Preheat oven to 250 degrees. Place 12 chile pods on a parchment lined baking sheet. Roast in the oven for about 20 minutes, until toasted and fragrant.
  1. While chiles are toasting, fill a large cooking pot with water and bring to a boil.
  2. When chilies are toasted, remove from the oven and allow them to cool slightly (5-10 minutes) until they are cool enough to handle.
  3. 3. Break tops off of the chiles and shake out the seeds.  Place seeded chile pods into the pot of boiling water, along with the chopped onion. Turn down heat to low, and allow chiles and onion to steep in the simmering water for about 15 minutes, until chiles are rehydrated and the onion is soft.

  4. Remove chiles and onion from pot using a slotted spoon, and place them into a large blender container. Remove about 2 cups of the steeping water from the pot and pour it into the blender. (Discard remaining steeping water, or save for another use.) Add remaining ingredients to the blender. Remove insert in blender lid, and cover the opening with a kitchen towel, allowing steam to still escape while blending the hot liquid.) Blend on low for 1-2 minutes, (pulsing at first, and allowing the steam to escape) until the chiles are completely pulverized and all the ingredients are well combined.
  5. Pour red chile sauce into clean jars. Allow to cool before placing on the lids. The sauce is now ready to use in your favorite recipe, or can be stored in the refrigerator for up to 5 days.

Find this recipe and more great plant-based recipes at

Red Chile Enchilada Sauce (New Mexico Style)
Thick and flavorful, this mild red chile enchilada sauce recipe is worth the little extra time it takes to make.


Recipe adapted from: