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Homemade Chile Colorado Sauce

Learn how to make Chile Colorado Sauce at home for marinating your meats and flavoring your Mexican meals!

How to Make Chile Colorado Sauce

Chile freaking Colorado sauce, guys!

I love it almost as much as I love the show, White Collar, and I love it 56,128,782∞ times more than I love doing my taxes.

How to Make Chile Colorado Sauce

It’s been a hot minute since we’ve done some good old fashioned saucing up in here.

You know how I love my sauces, but I’ve been getting carried away with this and that and all the pancakes, so sauces haven’t been at the forefront of my mind.

Except for Chile Colorado Sauce. Which is never not on my mind.

Whenever I go out for Mexican food (which isn’t often these days), I always have a difficult time deciding what to order. Do I want beefy Chile Colorado? Chicken mole? Some sort of 7-meat molcajete? Decisions, decisions, I must eat like it’s my last meal, so I had better make it count.

Because I just love making sauces homemade, Chile Colorado sauce has been a big To Do for quite some time. And looky here, I finally made it!

How to Make Chile Colorado Sauce

How to make Chile Colorado Sauce:

It’s really quite simple. All’s you do is some sautéing, simmering, and blending. WHAMO: amazing Chile Colorado sauce for all of your consumables.

Swaddle it up with rice and beans in a corn tortilla, and you’re in the money. 

The recipe makes quite a bit of sauce, so you can easily make 2 or 3 big meals with it.

Chile Colorado’s a blast to have around. I mean, do you remember when I was hungover from New Years and I showed you my hangover cure breakfast, which happened to be marinated in Chile Colorado sauce? That was a blast.

Wait, I even took a legit photo of the cure…whilst hungover…because that’s how dedicated I am to capturing moments of culinary bliss that happen to absolve the pain of no longer having the alcohol tolerance of a 17 21 year-old:

How to Make Chile Colorado Sauce

Gorgeous, ain’t she? Makes you feel like you should be hungover every weekend. Kind of. Not really.

You’ll be seeing a pretty choice use of the sauce tomorrow. In the meantime, grab a straw.

How to Make Chile Colorado Sauce
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4 from 2 votes

Homemade Chile Colorado Sauce

A delicious recipe for Chile Colorado sauce for cooking pork, chicken, beef, or using as enchilada or taco sauce.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Salsas, Sauces, Spreads, Dips, & Dressings
Cuisine: Mexican
Servings: 2 .5 cups
Calories: 177kcal
Author: Julia


  • 3 tablespoons grapeseed or olive oil
  • 3 large white onions sliced
  • 8 cloves garlic minced
  • 6 large tomatillos peeled, washed, and chopped
  • 3 dried ancho chilies soaked and seeded
  • 3 dried guajillo chilies soaked and seeded
  • 1 14- ounce can diced tomatoes undrained
  • 2 tablespoons tomato paste
  • 2 cups low-sodium chicken broth
  • 1 ounce Mexican chocolate or dark chocolate
  • 1 teaspoon sea salt to taste


  • Bring a kettle of water to a boil. Add the dried chiles to a large mixing bowl and cover them with hot water. Allow chiles to soak 2 to 3 minutes, until re-hydrated. Strain the water and remove the stems and seeds from the chiles. Set aside. Note: For a spicier sauce, save some of the seeds so that you may add them to the sauce.
  • In a large skillet, heat the oil to medium. Add the onions and saute, stirring occasionally until translucent, about 10 to 12 minutes.
  • Add the tomatillos and garlic and saute another 5 minutes.
  • Add the re-hydrated chiles, diced tomatoes, tomato paste, broth, and chocolate. Bring mixture to a full boil, then reduce the heat to a simmer. Cover the skillet and allow mixture to cook 45 minutes to 1 hour.
  • Add the contents from the skillet to a blender and blend until completely smooth. Be sure to keep the lid of the blender slightly cracked to allow steam to escape.
  • Taste the sauce for flavor and add sea salt to taste.
  • If you aren’t using the sauce immediately for a recipe, store it in a large seal-able glass jar in the refrigerator for up to 3 weeks. You can also freeze the sauce.


Serving: 1/2 cup | Calories: 177kcal | Carbohydrates: 19g | Protein: 5g | Fat: 10g | Fiber: 2g | Sugar: 12g
Recipe Rating

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Lee Ann

Sunday 28th of August 2016

I just wanted you to know.. I"ve tried making 4 other chili colorado recipes.. to attempt to come close to the one my favorite restaurant serves, with bad results.. and Your recipe- is soooo close. It's sooo good!! I'm so glad I found it.. it's amazing !!!


Monday 29th of August 2016

Wahooooo! Thanks so much, Lee Ann! Chile Colorado really is a difficult sauce to replicate, so my hats off to you and your quest to find the ultimate perfect sauce. Thanks so much for your feedback! xo


Tuesday 17th of February 2015

So I made this and it was BOMB. Seriously amazing. I didn't even wait for the meat to cook. I refried some black beans, toasted some tortillas and made black bean tostadas with queso fresco and about 5 spoonfuls of the sauce.... NOM NOM NOM. I may have had three in a row. Won't lie.

Thank you so much for sharing!


Friday 20th of February 2015

YES! I'm so happy to hear you like the sauce and tacos!! Thanks for letting me know, dear!

Kelsey M

Sunday 15th of February 2015

Yummmm- this looks amazinggggggg I do love adding dried chiles to soups, stews and sauces (and I have a fair amount of them lying around from ones I dehydrated this past summer).


Friday 13th of February 2015

I suspect that this sauce is the key to many beautiful dinners. And lunches. And hangovers.

Christina @ The Beautiful Balance

Wednesday 11th of February 2015

I love spicy sauces in a major way, definitely a 19395943959 times more than doing taxes - bleh! Tomatillos, two types of chiles, and a pinch of dark chocolate? I'd eat this with a spoon and find excuses to slather over everything. Send me a jar!

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