Red Chile Barbecue Sauce

Salsa de Barbacoa con Chile Colorado

Preparation info
  • About

    1½ cups

    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

I developed this sauce based on a Oaxacan barbecue sauce. It is delicious with spareribs, short ribs, or on chicken. The original used the smoked Oaxacan pasilla chiles (hard to find in this country) and plain rather than sweet mustard. Dried (not canned) chipotles, if you can find them, have a similar smoked flavor.



Cover the chiles with boiling water and let soak until softened, about 10 minutes. Drain the chiles and discard all but ½ cup of the liquid. Place the chiles, reserved liquid, and garlic in a blender. Process for 1 minute and scrape down the sides with a rubber spatula. Add the vinegar and oregano and