She Strengthens

Experience the Flavors of Northern Mexico with This Authentic Chili Sauce

Are you ready to take your dishes to the next level with a rich, bold, and authentic northern Mexican chili sauce? Look no further! This sauce is perfect for slow-cooking cubed pork or beef, but it truly shines when used for enchiladas and quesadillas. You’ll be inspired to create new recipes just to showcase its flavor.

Serves 8 | Difficulty: Medium | Total Time: 105 minutes | Active Time: 85 minutes

Gather Your Ingredients

• 2 oz. Dried New Mexican “Big Jim” chilies
• 1 oz. Dried Jalapenos
• 4 cups boiling-hot water
• 1/2 large yellow onion, finely chopped
• 6 cloves garlic, minced
• 2 tsp. ground cumin
• 1 tsp. dried oregano
• 2 tbls. vegetable oil
• 1 tbls. all-purpose flour
• 1/2 tbls. salt (or to taste)
• 2 tsp. Balsamic vinegar
• 1 tsp. sugar (or to taste)

Let’s Get Started!

Step 1: Prepare the Chilies

Rinse and split the chilies, removing stems and seeds. Then, slightly toast them in small batches in a very hot oven for 30 seconds to 1 minute, being careful not to burn them.

Step 2: Soak the Chilies

Transfer the toasted chilies to a heat-proof, sealable container and pour the boiling water over them. Seal the container, opening occasionally to stir. Allow them to soak for 15-20 minutes.

Step 3: Sauté the Onion Mixture

In a heavy saucepan, cook the onion, garlic, cumin, and oregano in the oil over medium heat until the onions are translucent, about 2 minutes.

Step 4: Blend and Strain

In a blender, combine the chilies and 3/4 of the liquid, along with the onion mixture, setting aside 1/4 of the liquid. Puree thoroughly. Strain the mixture through a sieve, pressing on the solids to get all the sauce out. Discard the solids.

Step 5: Simmer and Season

Pour the sauce into a heavy skillet and whisk in the reserved liquid and flour over medium-low heat. Allow the sauce to simmer, stirring occasionally, until it reaches the desired consistency, about 30 minutes. Season with salt, sugar, and vinegar.

Tips and Variations

This sauce can be made ahead of time, cooled completely, and kept in the refrigerator for up to 10 days. Feel free to experiment with different ingredients and spices to create your own unique flavor profiles.