Red Chili Tomato Sauce
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5 from 3 votes

Author: Roche Woodworth


  • 10-12 Dried Red Chili Peppers
  • 1.5 Cups Water
  • 1/2 Cup Tomato Paste
  • 2 Cloves Garlic
  • 2 Tbsp Oil
  • 1.5 Tsp Salt
  • 1/2 Tsp Dried Oregano
  • 1/2 Tsp Ground Cumin
  • 1 Tsp Chili Powder
  • 1/4 Small Onion


  • Preheat the oven to 400F/200C.
  • Toast the chili peppers in the oven until they just start to darken and give off a nice aroma.
  • Let the chilis cool down, and then remove the stems and seeds.
  • Soak the peppers in the hot water for an hour then drain. 
  • Add all the ingredients in a blender, except the tomato paste. Blend until very fine.
  • Next, add everything to a sauce pan or small pot, including tomato paste over a low heat.
  • Bring to a simmer and stir occasionally until thickened, about 10 minutes.