Red Chile Salsa

This sauce was better the second day. I followed the recipe exactly, had very good quality dried ancho chilies and weighed them to be sure I had the correct amount. The first day, the sauce was very watery and tasted 'raw' the second day the sauce had thickened up a lot and it was quite good. Made it to go with the chili verde.

• sandrajg

• Snohomish WA

• 1/2/2020

Question not review_ is there any way to sub for honey? I can't eat sugar. Balsamic or Sherry vinegar maybe? I know it will change the recipe... I have made the Chile Verde before and love it.

• hopesmiths

• 1/21/2019

This really interesting and delicious, but not to everyone's taste in our group. On my stovetop, I had to saute the chilies on low heat or else they burned very easily.

• kem44

• Michigan

• 10/3/2016

I love this beyond the beyond! Rich, complex, chocolatey, slightly sweet, amazing. You could put it on sweet potatoes. or make it into chicken mole. I could eat this straight out of the blender. I seriously can't say enough about how delicious this is!

• kblock11

• Las Vegas, NV

• 9/10/2016

We love this red chile salsa! Just walked my husband through making the recipe so he can make it himself. And we do use it for dipping chips, and jicama and veggies and on quesadillas. Like other reviewers said, it has a mole-like depth with a touch of sweetness to counter the spice. I think it is quite addictive. However, we thought it muddied the chile verde flavor profile and won't use it for that dish.

• ditto

• portland

• 7/12/2016

I made this to go with the Chile Verde recipe. Wow, fantastic. A taste sensation.

• helenhawkins

• 4/14/2016

To look at the ingredients of this receipe, you wouldn't think this would be very impressive but it is. I agree with Kurtschlatter in that it resembles a mole flavor because of its richness. When making it, I thought I should at least try it; glad I did. It certainly added to the chile verde's mild flavors; it made the dish.

• jlohrrules

• Phoenix, AZ

• 11/11/2015

I wouldn't use this as a dipping salsa, but it is the perfect complement to the chile verde recipe that it links from. Be sure not to overcook the peppers or I can see this being very bitter. I enjoyed it a lot!

• elenathor

• Portland, Oregon

• 8/13/2015

I felt compelled to write this after seeing some giving this Red Chile Salsa a thumbs down. If you have good-quality Ancho Chilies I think you'll very much appreciate this as a condiment to the Pork Chili Verde. It has almost a Oaxacan Mole flavor profile that I though added a great dimension to the chili. I definitely agree that it makes far more than needed, so feel free to half the recipe if you don't have 2 oz of Ancho on hand. If you're a Mexican cuisine fan, please ignore the Debby Downers on this one and at least give it a shot. Think you'll be happy you did.

• kurtschlatter

• Seattle, WA

• 9/1/2014

The cinnamon and honey against the bitterness of the hot Ancho could be a strange combination to some, and as a stand-alone sauce, I would not recommend it. That being said, however, I love it! When I traveled to Oaxaca, Mexico I found a sauce similar to this being used as a condiment on many restaurant tables. Using the Red Sauce as a topping to the Chile Verde recipe dish (on this site) absolutely completes the dish for me! The Chile Verde is good by itself, but with this Red Chile Sauce, it is fantastic! It screams authentic Mexican cuisine to me!

• debarce

• San Diego, CA

• 10/26/2013

Was careful (as suggested by reviewer #2) not to burn chiles or garlic. Still just a bad recipe. Not sure if it can be resuscitated.

• mama_cass

• London and Dallas

• 5/4/2013

Blech! Not sure what I did wrong, but this turned out awful!

• Anonymous

• 1/16/2012

This makes much more that the Pork Chile Verde recipe requires, so consider making half unless you have another need for this type of salsa. Plan to use my leftover along with some Salsa Verde for Huevos something! Use your nose and not your eyes to judge when to stop frying the chiles and the garlic, they can both burn quickly and ruin the salsa (likely the problem for many of the other reviewers!

• einerson

• Hilliard,OH

• 3/7/2011