Go Back

Red Chile Sauce (vegan)

Rachele (Pebbles and Toast)
An authentic and healthy plant-based red chile sauce – fresh and flavorful! The perfect accompaniment for tamales and enchiladas.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Sauces and Dips
Cuisine Mexican, Vegan
Servings 3 cups

Equipment

  • stovetop
  • blender

Ingredients
  

  • 12-15 dried chilies*
  • ½ onion roughly chopped
  • 4 cloves garlic peeled and smashed
  • 3 cups Umami Vegetable Broth
  • 2 tsp ground cumin
  • 2 tsp coconut sugar or brown sugar
  • ½ tsp salt or more to taste

Instructions
 

  • If you have sensitive skin, put gloves on. Slice each chile in half and remove the stems and seeds. Rinse well in a colander or strainer.
  • Place the chilies, onion, garlic, cumin, coconut sugar, and broth in a sauce pan.
  • Bring to a boil, then turn off the heat, cover, and allow to steep for 30-60 minutes, or until the chilies are soft and pliable. (The flavor is best if you allow it to steep 1 hour)
  • Transfer to a blender and process until smooth. Set aside.
  • If not using immediately, store in an air-tight container in the refrigerator for up to 1 week.

Notes

* 12-15 dried chilies* (2-3 passillo, 2-3 ancho, 8-10 Guajillo) or Anaheim (depending on desired spice level)
Keyword authentic, chile, chile sauce, chilies, enchiladas, gluten-free, healthy, layered, Mexican, mexican food, oil-free, plant-based, red, sauce, tamales, vegan, wfpb