How to Make Gluten-Free Flour Mix

With this ratio of white rice flour, potato starch, sorghum flour, and xanthan gum, we created a gluten-free flour mix that you can swap cup-for-cup for regular all-purpose flour.

See More

Scalloped Potato Recipes

Need some sure winners to add to your list of potato sides? Look no further than these gooey scalloped potato recipes. From classic au gratin potato bakes to modern twists featuring sweet potatoes or fruit, these buttery golden casseroles have it all: cheese, crumbs, and taters!

View Slideshow

How to Make a Single-Crust Piecrust

Learn how to make a pie with tender, flaky crust in 11 simple steps.

See More

How to Brine a Turkey

Learning how to brine is the simple secret to serving a moist, tender turkey (plus, it enhances the bird's flavor). For most turkey brine recipes, start with a stir-together saltwater solution and be sure to plan ahead, since marinating takes eight to 12 hours.

See More

Flavorful Green Bean Casserole Recipes

The fresh flavor and creamy texture of green bean casserole have made it a go-to side dish. If you're looking for ways to switch up the classic comfort food, turn to these green bean recipes that showcase what you love about green bean casserole while adding surprising touches.

View Slideshow

How to Mash Potatoes

Make mashed potatoes from scratch -- the creamy results are a special side dish for any dinner. See how our Test Kitchen experts make their mashed potatoes using two types of potatoes and a surprisingly simple process.

View Video
Popular in Food

Red Chile Sauce

2.5 by 2 people
Rate me!
  • Makes: 9 servings
  • Serving Size: 1/4 cup
  • Prep: 35 mins
  • Cook: 13 mins
  • Stand: 30 mins

Red Chile Sauce



  1. Heat a dry griddle or skillet over medium-high heat. Toast peppers on hot griddle about 1 minute or until fragrant, turning frequently.
  2. Cut open dried peppers;* discard stems and seeds. Cut peppers into small pieces. In a medium bowl, combine pepper pieces and enough boiling water to cover. Cover and let stand for 30 minutes; drain.
  3. In a large skillet, heat oil over medium heat. Add onion and garlic; cook about 3 minutes or until tender.
  4. In a blender or food processor, combine soaked peppers, onion mixture, vinegar, sugar, oregano, cumin, and salt. Add about half of the canned chicken broth. Cover and blend until nearly smooth. Add the remaining broth from the can; blend until broth is incorporated.
  5. Strain mixture through a fine-mesh sieve; discard seeds and skins.
  6. Add strained mixture to skillet. Simmer for 10 minutes to mellow flavors, stirring constantly. If desired, add additional broth to thin sauce to desired consistency.

From the Test Kitchen

*Test Kitchen Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (Red Chile Sauce)

    Per serving:
  • 69 kcal cal.,
  • 4 g fat
  • 1 g monounsatured fat),
  • 318 mg sodium,
  • 9 g carb.,
  • 4 g fiber,
  • 1 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...