By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 3
187 cal · 45 min
Homemade Colorado Sauce
Recipe GLPR8990660469f82b
A rich, complex red chili sauce made from dried ancho, New Mexico, and chipotle peppers blended with aromatic spices and chicken stock. This versatile sauce balances heat with depth, perfect for enchiladas, tacos, or as a cooking base. Naturally gluten-free and dairy-free.
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Ingredients
2 dried ancho chili peppers
4 dried New Mexico chili peppers
1 dried chipotle chili pepper
2 garlic cloves, peeled
½ teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons dried Mexican oregano
1 teaspoon salt
3 cups chicken stock
hot water
Directions
Remove the stems and seeds from all dried chili peppers. Tear each pepper into small, manageable pieces. Wash your hands thoroughly. Fill a large bowl with hot water and submerge the chili pieces, allowing them to soak for 10 to 15 minutes until they become soft and pliable.
Carefully drain the softened chili peppers through a fine mesh sieve, reserving exactly ¼ cup of the soaking liquid for later use.
Transfer the drained chili peppers to a blender. Add the peeled garlic cloves, Mexican oregano, ground cumin, ground coriander, and salt. Pulse the blender several times to begin breaking down the ingredients. Pour in the chicken stock and the reserved ¼ cup of soaking water, then blend on high speed until the mixture is completely smooth and liquid.
Heat a large sauté pan over medium heat. Position a fine mesh sieve over the pan and carefully pour the blended sauce through it, using a spoon to press the mixture and extract all liquid while leaving behind any remaining solids. Discard the solids. Bring the strained sauce to a gentle boil, then immediately reduce heat to low and simmer for 5 to 10 minutes, stirring occasionally, until it reaches your desired thickness.
Comments
This sauce requires three dried chilies—ancho, New Mexico, and chipotle—which you'll need to source at a specialty grocer or make a trip to ALDI or Kroger's international aisle, since Harris Teeter and Food Lion carry only ancho reliably. The actual prep time is closer to 60 minutes once you account for rehydrating the chilies and blending, not 45. Cost per serving runs $3–4, driven by the three chili varieties; it's a finishing sauce rather than a meal, so your yield is modest. The upside: it reheats beautifully, freezes well, and the flavors deepen over a day, making it a smart weekend project that pays off across multiple meals.
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