New Mexican Red Chile Sauce
http://www.eatingwell.com/recipes/easy_red_chile_sauce.html
From EatingWell: September/October 2010This earthy chile sauce is super simple to make and is delicious on enchiladas or burritos. Or use it as the braising liquid for chunks of pork shoulder.
About 2 cups | Active Time: 20 minutes | Total Time: 40 minutes
Ingredients
- 2 teaspoons canola oil
- 1/2 cup minced white onion
- 1 clove garlic, minced
- 1/2 cup mild-to-medium-hot red New Mexican chile powder
- 2 cups vegetable broth or reduced-sodium chicken broth
- 1 cup water
- 1/2 teaspoon dried oregano, preferably Mexican
- 1/2 teaspoon salt
Preparation
- Heat oil in a medium saucepan over medium heat. Add 1/2 cup onion; cook, stirring, until it begins to soften, about 1 minute. Stir in garlic and continue cooking until the onion is translucent and soft, about 2 minutes more. Stir in chile powder. Add broth, water, oregano and salt. Bring to a boil. Reduce heat to a simmer and cook until thickened and reduced by about one-third, about 20 minutes. (The sauce should be thick enough to coat a spoon lightly.)
Nutrition
Per 1/2-cup serving : 63 Calories; 3 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 9 g Carbohydrates; 2 g Protein; 4 g Fiber; 454 mg Sodium; 222 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 fat
Tips & Notes
- Make Ahead Tip: Refrigerate for up to 3 days.