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Asha's Smoky Red Chile Sauce

Recipe By: Asha Loupy

Makes: 3 cups

Asha's Smoky Red Chile Sauce
Photo by:  

Melati Citrawireja

When Sana first shared the Resham Patti samples with me, we both had the same thought: red chile sauce. Resham Patti—grown on the Sakariya family farm in Shedubhar, Gujarat—are mild in heat, but big on tomato-y, red pepper flavor, providing a bright, fruity base to this Mexican-inspired red chile sauce. A hearty dose of Sirārakhong Hāthei adds another layer of chilli flavor, bringing a little fire and lots of smokiness.

This recipe is a great as-is, but you can also doctor it to your own tastes. If you want it a little milder, add an extra tomato. Looking for just a touch of aromatic goodness? Toss in 1/2 teaspoon toasted Nagauri cumin seeds and a bit of crumbled dried oregano (or, a tiny pinch of Wild Ajwain!). Or, perhaps you want to boost the heat level up a couple notches? Go ahead and throw in 1/2 or 1 whole Sivathei chilli into the mix!

Use this sauce in enchiladas, chilaquiles (pictured), torta ahogadas, or even drizzled over nachos. It also makes a great base for braising meats, such as chile colorado and birria.


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  • 6 to 7 (40g) whole Resham Patti Chillies
  • 12 to 15 (15g) whole Sirārakhong Hāthei Chillies
  • 1 medium white onion, peeled and cut into wedges
  • 2 to 3 tomatoes (about 12 ounces total), cut into large wedges
  • 6 whole garlic cloves, unpeeled
  • 1½ tablespoons neutral oil, such as canola or rapeseed
  • 1½ teaspoons kosher salt, plus more to taste
  • 1 tablespoon freshly squeezed lime juice


  1. Preheat the oven to 400°F.
  2. Place the onions, tomatoes, and garlic on a baking sheet, drizzle with oil and sprinkle evenly with 1/2 teaspoon salt. Roast until the vegetables are cooked and the onions are starting to caramelize on the side touching the pan, about 25 to 35 minutes. Remove from the oven, take off the garlic peels, discarding them, and place the roasted tomatoes, onions, and peeled garlic in a blender, and set aside.
  3. While the vegetables are roasting, prepare the dried chillies. Remove the stems and the seeds from the Resham Patti and place in a medium bowl. For the Sirārakhong Hāthei, remove the stems, leaving the seeds in the chillies, and transfer to the bowl with the Resham Patti. Cover the chillies with boiling water, place a plate on top of the bowl to keep the steam in, and allow the chillies to sit for 30 minutes.
  4. Remove the rehydrated chillies from the water, reserving the soaking liquid, and place them in a blender along with the roasted vegetables. Add the remaining 1 teaspoon salt, lime juice and 1/4 cup chilli soaking liquid, and blend until smooth. If you want the sauce a little thinner, keep adding some of the chilli soaking liquid a couple tablespoons at a time, blending to combine, until you reach the desired consistency. Taste for salt and adjust seasonings, as necessary. (I find that this sauce can take a lot of salt to round out the flavors of the chillies. Start with the recommended amount and then work your way up adding a pinch or two at a time until you reach the right taste for you.)
  5. Use immediately, or refrigerate in an airtight container for up to 7 days.
Bonus recipe: Quick & Easy Chilaquiles for 1

Heat 1/2 to 3/4 cup of the red chile sauce in a small skillet over medium heat, adding a couple teaspoons of water to thin out the sauce, if necessary (you want it to be able to coat the chips easily). Add in a couple big handfuls of your favorite tortilla chips—I love Have A' Corn Chips—stir to coat in the sauce and cook a couple minutes to heat through. Transfer to a plate and garnish with a fried egg + the toppings of your choice (we like crumbled queso fresco or cotija, cilantro, red onions, and avocado).

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