This slightly smoky sauce has a nice background note of heat. It's a perfect complement to lamb, beef, chicken or roasted vegetables.

Patsy Jamieson
Source: EatingWell Magazine, January/February 1998


Ingredient Checklist


Instructions Checklist
  • Roast tomatoes in a heavy dry skillet, such as cast-iron, over medium heat, turning, until blistered all over and blackened in spots, about 5 minutes. Transfer tomatoes to a cutting board and cover with a kitchen towel to steam. When cool, peel and coarsely chop.

  • Meanwhile, toast chiles in the same pan over medium heat until fragrant, 20 to 30 seconds per side. Let cool and tear into several pieces.

  • Heat oil in a medium saucepan over medium heat. Add onion and shiitakes and cook, stirring often, until tender, 2 to 3 minutes. Add garlic and oregano and cook for 30 seconds more. Add broth, tomatoes and chiles; bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes.

  • Transfer sauce to a blender or food processor and puree. Pass through a fine-meshed sieve into the saucepan. Heat through, stirring. Season with lemon juice, sugar, salt and pepper.


Make Ahead Tip: The sauce will keep, covered, in the refrigerator for up to 2 days or in the freezer for up to 6 months. Reheat before serving.

Tip: Be sure to seed the New Mexico chiles; otherwise the sauce will be overwhelmed by their heat.

Nutrition Facts

15.8 calories; protein 0.8g 2% DV; carbohydrates 2.5g 1% DV; exchange other carbs; dietary fiber 0.7g 3% DV; sugars 0.6g; fat 0.5g 1% DV; saturated fat 0.1g; cholesterolmg; vitamin a iu 499.5IU 10% DV; vitamin c 1.7mg 3% DV; folate 4.9mcg 1% DV; calcium 4.3mg; iron 0.3mg 2% DV; magnesium 4.6mg 2% DV; potassium 103.7mg 3% DV; sodium 97.4mg 4% DV; thiaminmg 1% DV.