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
More From EatingWell
Our healthy Labor Day recipes are a delicious way to...
Don’t be fooled: granola sounds healthy, but it's often high...
Using healthy ingredients such as nuts, dried fruit and whole...
Summer's bounty of fresh berries invites creativity. From...
Fiber-rich okra is delicious, whether pickled, roasted or...
From healthy blueberry muffins and blueberry pancakes topped...
If you’re following the Paleo Diet then you know that you...
While nothing quite beats eating quickly boiled or grilled...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
- 8 or more
- Cinco de Mayo
- Type of Dish
- Sauce/Condiment, savory
- Ease of Preparation
- Total Time
- More than 1 hour
- January/February 1998