Yields Makes about 1/2 cup, enough to marinate 1 to 2 pounds meat

Notes: The recipe for this sauce can be doubled. It can also be used to marinate beef or chicken. You can make the sauce up to 2 days before using; cover and chill.

How to Make It

Step 1
1

Rinse chilies. Snap off and discard stems; shake out most of the seeds. With scissors, working over a 1- to 2-quart pan, cut chilies into 1-inch pieces; drop into pan.

Step 2
2

Add 1/2 cup water, garlic, cumin, oregano, cinnamon, and cloves. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, until chilies are soft, 10 to 15 minutes.

Step 3
3

Pour chili mixture into a blender and whirl until smooth. If you have less than 1/2 cup, add water to make that amount. Add salt to taste. Let cool at least 15 minutes.

Step 4
4

Nutritional analysis per tablespoon.

Ingredients

 2 dried guajillo or ancho (sometimes mislabeled pasilla) chilies (about 1/2 oz. total)
 1 peeled clove garlic
 1/2 teaspoon ground cumin
 1/2 teaspoon dried oregano
 1/8 teaspoon ground cinnamon
 1/8 teaspoon ground cloves
  Salt

Directions

Step 1
1

Rinse chilies. Snap off and discard stems; shake out most of the seeds. With scissors, working over a 1- to 2-quart pan, cut chilies into 1-inch pieces; drop into pan.

Step 2
2

Add 1/2 cup water, garlic, cumin, oregano, cinnamon, and cloves. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, until chilies are soft, 10 to 15 minutes.

Step 3
3

Pour chili mixture into a blender and whirl until smooth. If you have less than 1/2 cup, add water to make that amount. Add salt to taste. Let cool at least 15 minutes.

Step 4
4

Nutritional analysis per tablespoon.

Red Chili Sauce