Red Chile Sauce

From EatingWell: January/February 1997 — Subscribe Now!

This sauce is a great condiment for Mexican food.

Makes about 1 1/2 cups

Active Time: 30 minutes

Total Time: 50 minutes

Nutrition Profile

Ingredients

3 ounces large red dried chiles, such as pasillas, anchos or Anaheims
1 cup reduced-sodium beef broth, divided
1/2 cup water
2 cloves garlic, finely chopped
1/2 teaspoon dried oregano, preferably Mexican
2 teaspoons canola oil
2 teaspoons sugar, plus more to taste
Salt, to taste

Preparation

Wash chiles, pat dry and tear into long strips. Discard stems and seeds. Heat a large heavy skillet over medium heat. Toast chiles, turning once or twice, for 2 to 4 minutes.
Transfer chiles to a bowl. Add simmering water to cover and set aside until chiles have softened, about 20 minutes. Drain. Place softened chiles, 1/2 cup broth, 1/2 cup water, garlic and oregano in a blender; blend until very smooth. (If the mixture is too thick, add just enough water to give a smooth consistency.)
Heat oil in a medium saucepan over medium heat. Add the chile puree and sugar; reduce heat to low and simmer, stirring constantly, until sauce has darkened and thickened, about 10 minutes.
Remove sauce from heat and add the remaining 1/2 cup broth. Strain sauce through a fine sieve, pushing puree through sieve with a wooden spoon. Adjust seasonings with salt and more sugar if desired.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for 1 week.

Nutrition

Per tablespoon: 16 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 2 g carbohydrates; 1 g protein; 1 g fiber; 56 mg sodium; 87 mg potassium.

Exchanges: Free Food