Chile Colorado Sauce (Basic Red Chili Sauce)


Serving Size:
1/4 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein


  • 3 tablespoons onion
  • 1 garlic clove
  • 2 tablespoons canola oil
  • 2 tablespoons all-purpose white flour
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground oregano 
  • 1/2 cup dried red chile powder (ancho or pasilla)
  • 2-1/2 cups water
  • 1/4 teaspoon salt
  • 1 teaspoon sugar


  1. Finely chop onion and mince garlic.
  2. In a medium saucepan heat canola oil and sauté onions and garlic until tender.
  3. Stir in the flour until blended; add the cumin and oregano. Cook and stir for 3 minutes then remove from heat.
  4. Add chili powder and stir to blend. Return pan to heat and add 2-1/2 cups water, salt and sugar.
  5. Heat sauce to a boil, stirring constantly. Reduce heat to low and simmer for 5 minutes.
  6. Refrigerate sauce until ready to use. Makes 2-1/2 cups.

Helpful hints

  • Chili powder burns easily so stir frequently and be careful not to let your pan get too hot.
  • Make chili powder from dried chilies or use store bought chili powder. Be aware, chili powder has added salt so sodium content will be higher. Omit the 1/4 teaspoon of salt if chili powder is used.
  • Sauce keeps for 1 week in the refrigerator.
  • Use this sauce to make the Chile Colorado recipe from

Nutrients per serving

Calories 51

Protein 1 g

Carbohydrates 5 g

Fat 3 g

Cholesterol 0 mg

Sodium 63 mg

Potassium 167 mg

Phosphorus 17 mg

Calcium 11 mg

Fiber 1.5 g

Added Sugar 0 g

Kidney and kidney diabetic food choices

  • 1/2 vegetable, medium potassium
  • 1/2 fat

Carbohydrate choices


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