This easy-to-make red chili sauce recipe is a flavor POWERHOUSE and essential for Mexican or Tex-Mex cuisine, made with lightly toasted ancho peppers. Perfect for enchiladas, chilaquiles, tacos and so much more.

A simple and basic red chile sauce that is good for tamale making, salsa's, braising, tacos, burritos and enchiladas!

This salsa is so quick and easy - the dried ancho chiles give this salsa a rich color while the bone broth adds a whole other depth of flavor.

This Guajillo Chile Sauce is a great way to add smoky flavor to your favorite Mexican and southwestern recipes. Discover this easy recipe (with an option to use the Instant Pot) for guajillo sauce to add flavor to tacos, enchiladas, beans, chili, salsas and more.

This authentic New Mexico red chile sauce is simply delicious. A spicy sauce with a hint of smokiness and a smooth and creamy texture.

Ancho chiles are a staple in Mexican cooking. Their mild heat and sweet, smoky flavor are unique and can enhance the flavor of many recipes!

Ancho chili sauce Due to the ripeness of the tomatoes I was using and the natural bitterness of the ancho chili I needed a good amount of sugar in each batch to give this sauce balance. I made a mild and hot version. The mild, which was also very sweet was the most popular red sauce of the four that were put out for the party. In the future, I want to experiment with adding ingredients to this sauce. Dark brewed coffee or even some bakers chocolate would compliment the ancho chili. For the…

This is an all-purpose chili paste recipe made with ancho and guajillo chili peppers, used to flavor soups, stews, pasta sauces and much more.

Perfect for Mexican night... Want something different than the typical salsa or tomato-based chili sauce for Mexican night? Something that's mild enough that the whole family can enjoy, yet still has plenty of flavor? Meet the ancho cream sauce. It's super-mild (ancho peppers are typically half the heat of

Here are 9 authentic Mexican recipes you can make with your Ancho chiles! Don't forget that roasting your chiles first will give you a bump in flavor.