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
  • 3 canned 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

  4. 114 ounces of diced tomatoes? Above that indicates that this recipe has a serving size of 1 1/2 cups. Do I need to add 114oz or 11.4oz of tomatoes? thanks!!

    1. Be careful! The recipe calls for three CANNED chilis, not three cans of chilis. Your question about the size of the can leads me to believe you may be adding the entire contents of a can (times 3).

  5. Thank You Chef! really enjoy not only your expertise as a chef, I also greatly admire your passion for cooking Mexican Cuisine . I was born in L.A. California, back in 1955, and I now live in Cleveland Ohio, which has prevented me from traveling to Mexico as I wished that I can do. I am a fan of Mexican food and I appreciate traveling with you via television. I also desire to meet you one day and acknowledge how grateful I am for meeting you. Again thank you and hope to meet you personally one day

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