blend · salsa
★ STARRED KITCHENPrep 10 minFennelbench Red Chile
Independent adaptation of a publicly published Rick Bayless recipe. Not affiliated with, sponsored by, or endorsed by Rick Bayless.
Rick Bayless's Fennelbench Red Chile, from the published recipe.
Ratio
Ingredients
- Vegetable Oil — 1/3 cup (80 ml)
- Ancho Chile — 12 dried anchos (~6 oz) (170 g)
- Garlic — 6 cloves
- Oregano — 2 tsp Mexican (2 g)
- Pepper — 1 tsp black (2 g)
- Cumin — 1/2 tsp (1 g)
- Clove — 1/4 tsp ground (0.5 g)
- Cider Vinegar — 1/2 cup (120 ml)
- Chicken Stock — 4 cups broth (960 ml)
- Salt — to taste ~2 teaspoons
- Sugar — 2–3 Tbsp (30 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Fennelbench Red Chile wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
2 kitchens · 4 stars · 3 national awards
- Copperhall Salsa Mexicana★ STARRED KITCHEN
- Cedarpass Salsa Mexicana★ STARRED KITCHEN
- Cinderfield Lime-Cilantro Vinagreta★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Mexican–Mexican-American chef of Frontera Grill and Michelin-starred Topolobampo in Chicago; James Beard Outstanding Chef and Best Chef: Midwest. Regional Mexican research over four decades.
Originally published as Red Chile Adobo Sauce.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from rickbayless.com (published as “Red Chile Adobo Sauce”). Full citation lives in Provenance.