This deep red chile sauce not only tastes amazing on EVERYTHING, but it also contains some pretty powerful ingredients: chile, oregano, garlic, onion and olive oil. Enjoy with chips, cooked with enchiladas, chilaquiles, chicken, beef or in any other way you can think of!
- 4 dried whole Ancho or California chiles
- 4 dried whole chile de Arbol
- ½ raw large onion, roughly chopped (about 1 heaping cup)
- ½ red bell pepper, roughly chopped (about ½ cup)
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 tablespoon ground ancho chile powder
- kosher salt to taste (about 1-1/2 teaspoons)
- 1 tablespoon olive oil
- 2 teaspoons apple cider vinegar
- 3/4 cup of the reserved chile soaking liquid
- Soak the chiles in hot water until soft (about 15 minutes). When chiles are soft and pliable, remove the stems and seeds. It is highly recommended that you wear gloves! Do not rinse the chiles under water! Roughly chop the chiles. Reserve the soaking liquid.
- Place the soaked chiles, bell pepper, garlic powder, oregano, chile powder, and salt to the bowl of a food processor or high speed blender. Blend until ingredients are as smooth as possible.
- Add the oil, vinegar and reserved chile soaking liquid to the sauce and blend until well combined.