New Mexico Chile Sauce
From EatingWell: January/February 1998
This slightly smoky sauce has a nice background note of heat. It's a perfect complement to lamb, beef, chicken or roasted vegetables.
- 2 plum tomatoes
- 2 dried New Mexico chiles, stemmed and seeded (see Tip)
- 1 teaspoon canola oil
- 1 small onion, chopped
- 1 cup shiitake mushrooms, stemmed and coarsely chopped
- 2 cloves garlic, crushed and peeled
- 1/4 teaspoon dried oregano
- 1 14-ounce can reduced-sodium chicken broth, or vegetable broth
- 1/2-1 teaspoon fresh lemon juice
- Pinch of sugar
- Salt & freshly ground pepper, to taste
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze 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.
Per tablespoon: 16 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 3 g carbohydrates; 1 g protein; 1 g fiber; 50 mg sodium; 82 mg potassium.
Exchanges: Free Food
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- Ease of Preparation
- Type of Dish
- Sauce/Condiment, savory
- Total Time
- More than 1 hour
- 8 or more
- Cinco de Mayo
- January/February 1998
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