Salsas & Sauces/

Chipotle Steak Sauce

Recipe from Season 7, Mexico—One Plate at a Time
Servings: 11/2 cups


  • 114-ounce can diced tomatoes in juice (preferably fire-roasted)
  • 3 garlic cloves, peeled and halved
  • 3canned chipotle chile en adobo OR 8 to 10 dried arbol chiles
  • 1/2teaspoondried oregano, preferably Mexican oregano
  • 2tablespoons cider vinegar


In a food processor or blender, combine, the tomatoes, garlic, chiles, oregano and vinegar. Process until smooth. Pour into a small (2-quart) saucepan and bring to a simmer over medium heat. Simmer 15 minutes, remove from the heat and stir in water, if necessary, to give the sauce the consistency of steak sauce. Taste and season highly with salt, usually 1 1/2 teaspoons. Cool, pour into a bottle and refrigerate until needed.



  1. A wonderful steak sauce that may seem way too hot with all the chili, but just add little at a time until desired taste. Can also use this as a marinade, but not to soak too long with the meat, I usually marinate for about an hour max at room temp, then grill.

  2. Hello Rick,

    I enjoy watching your shows. I was wondering do you have any shows or recipes for the Mexican sweet-bread Pan de Dulce?

  3. I watched a program Tuesday of Rick’s and want to make the pork loin with the red chili sauce. It was not the on that had cider vinegar and roasted. It’s bright red. He sliced the loin in a very long strip and Bar-B-Qued it and put it in small torttia’s with fresh green tomatillo and avocado salsa, plus lime juice on top. I’m looking for the recipe for the red chili sauce. The date the program was on is 03/03/2015. Would you please help me find this? Thank you. Sincerely Bren

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