Salsa de Chile Rojo

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 58.5
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 234.0 mg
  • Total Carbs: 5.8 g
  • Dietary Fiber: 2.3 g
  • Protein: 1.3 g

View full nutritional breakdown of Salsa de Chile Rojo calories by ingredient
Submitted by:


Mexican Red Chile Sauce for Enchiladas
From Sunset cookbook
Mexican Red Chile Sauce for Enchiladas
From Sunset cookbook

Number of Servings: 16


    10-12 whole dried ancho chiles (may combine with pasilla or California green Chilies)
    3 C HOT water
    1/4 C Tomato sauce or paste
    1 clove garlic, minced or pressed
    1/4 C Salad Oil
    1 1/2 tsp Salt
    1 tsp Oregano leaves, minced or crumbled
    1/4 tsp Ground Cumin


1. Place chiles on a baking sheet. Toast lightly in the oven for 3-4 minutes only or until they give off a mild aroma.
2. Remove chiles from oven, let cool to touch. Remove and discard stems, seeds, and any pink pithy material inside chiles. Rinse in cool water, drain briefly, then cover chiles with HOT water; let stand 1 HOUR.
3. Place chiles in a blender with enough of the water to blend; whirl until smooth, then put through a wire strainer. Add remaining water, tomato sauce, garlic, oil, salt, oregano, and cumin. Simmer uncovered for 10 minutes, stirring occasionally, to blend flavors.
Makes 3 1/2 cups

Number of Servings: 16

Recipe submitted by SparkPeople user KIMIKO75.

Rate This Recipe