Learn how to make ancho chile sauce from dried peppers. It’s simple, versatile, and packed with deep, smoky flavor.
Ancho chile sauce adds an earthy richness and gentle heat to soups, stews, enchiladas, marinades, and more. Made from rehydrated dried ancho chiles, the sauce highlights the pepper’s sweet, raisin-like notes while contributing color and depth to many dishes.
Note: when working with dried chiles, the seeds are the primary source of heat. You can leave them in for more spice, or remove them for a milder sauce.
What you will need
- dried ancho chiles
- boiling water
- salt
How to make ancho chile sauce from dried peppers
- Remove the stems from the dried chiles. If you prefer less heat, split each pepper and scrape out the seeds.
- Place the peppers in a heat-safe bowl and cover with boiling water. Let them steep for 20–30 minutes until soft and plump.
- Once softened, remove the peppers from the water. Reserve a small amount of the soaking liquid.
- Place the chiles in a blender with about two tablespoons of the reserved liquid and puree until smooth. Add salt to taste. If the puree is too thick, add a little more of the steeping water until you reach the consistency you want.
The resulting paste is a concentrated chile sauce you can stir into enchilada sauces, soups, casseroles, marinades, meatloaf, or sauces for grilled meats and vegetables. Its deep flavor works well in both traditional Mexican dishes and any recipe that needs a rich, smoky base.
You can adjust the heat by keeping or removing the seeds and by blending in more or less of the soaking liquid. For a smoother, milder sauce, strain the puree through a fine mesh sieve.
Now you know how to rehydrate dried peppers and transform them into a flavorful ancho chile sauce. Store the sauce in a covered container in the refrigerator for up to seven days, or freeze portions for longer storage.
Recipes to use this sauce with:
- sweet and spicy chicken
- cajun shrimp chowder
Ancho Chile Sauce
Amy Duska
5
30
35
Ingredients
- 5 dried peppers
- 6 cups water
- salt to taste
Instructions
-
Remove the stems from the dried peppers. (Remove the seeds if you want less heat)
-
Place them in a heat-safe bowl and cover with boiling water. Let sit for 20–30 minutes, until the peppers are soft and pliable.
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Put the peppers and about two tablespoons of the steeping water into a blender and puree until smooth. Season with salt to taste. Add more reserved liquid as needed to reach desired consistency.