Red Chile Barbecue Sauce


by: Emily

Perfect for pork and chicken.


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serves: 1

4 dried pasilla chile peppers (about 3/4 ounce total)

2 tablespoons canola oil

1/2 cup ketchup

3 tablespoons soy sauce

2 tablespoons balsamic vinegar

3 medium garlic cloves, crushed

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Nutrition Facts
Red Chile Barbecue Sauce

Servings Per Recipe: 1

Amount per Serving

Calories: 545

  • Total Fat: 33.4 g
  •     Saturated Fat: 2.2 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 0 mg
  • Sodium: 4984.8 mg
  • Total Carbs: 57.5 g
  •     Dietary Fiber: 9.1 g
  •     Sugars: 33.2 g
  • Protein: 12.4 g

how is this calculated?

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1.  Remove the stems and cut the chiles crosswise into sections about 2. inches long. Remove most of the seeds.

2.  In a medium skillet over high heat, warm the oil. Add the chiles and toast them until they puff up and begin to turn color, 2 to 3 minutes, turning once.

3.  Transfer the chiles and oil to a small bowl. Cover with 1 cup of hot water and soak the chiles for 30 minutes.

4.  Pour the chiles, along with the oil and water, into a blender or food processor. Add the remaining ingredients and process until very smooth.

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