Red Chile Sauce Mix

Pueblo Red Chile Sauce is not a tomato based recipe. This is a pure southwestern recipe that captures the essence of the chile. This complete spice blend has a medium red chile heat, vibrant zest, and a smoky earthiness and it's made from dried Pueblo Red chile pods. Most Mexican-American families have our own, but we feel Suárez is one of the best. It's quick, easy, and delicious.  This sauce will keep up to 6 days refrigerated and freezes well.

Try it in... in enchiladas, burritos, tamales, or smothered on top of basically anything. 



2-3 cups of Vegetable or Chicken stock
1 packet of Suárez Red Chile Sauce Mix
1 teaspoon of Salt to Tast


  1. In a large skillet on med-high, heat 2-cups of stock to a simmer. Reserve a cup of stock to loosen the sauce later.
  2. Add Suárez Red Chile Sauce Mix and use a whisk to incorporate the mix into the simmering stock quickly. It should look smooth, with no lumps.
  3. Once the mixture begins to bubble, turn the heat down to med-low. Allow to simmer and thicken for 10-minutes, whisking frequently.
  4. When the sauce reduces by half, add salt to taste. Add remaining stock to loosen the sauce. The sauce is ready to serve on huevos rancheros or enchiladas, or a side of red chile.