Red Chile Sauce
From EatingWell: January/February 1997
This sauce is a great condiment for Mexican food.
- 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
- 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.
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
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- Type of Dish
- Sauce/Condiment, savory
- Ease of Preparation
- Total Time
- 1 hour or less
- 8 or more
- Cinco de Mayo
- January/February 1997