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

Makes about 1 cup

ACTIVE TIME: 25 minutes

TOTAL TIME: 1 hour 5 minutes

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 lemon juice
Pinch of sugar
Salt & freshly ground pepper to taste

1. 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.
2. 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.
3. 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.
4. 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.

NUTRITION INFORMATION: Per tablespoon: 16 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 3 g carbohydrate; 1 g protein; 1 g fiber; 50 mg sodium; 82 mg potassium.

0 Carbohydrate Servings

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

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days or freeze for up to 6 months. Reheat before serving.