This sauce is a great condiment for Mexican food.

Source: EatingWell Magazine, January/February 1997


Recipe Summary test

50 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Make Ahead Tip: The sauce can be stored, covered, in the refrigerator for 1 week.

Nutrition Facts

16 calories; protein 0.5g; carbohydrates 2.3g; dietary fiber 0.8g; sugars 0.4g; fat 0.7g; saturated fat 0.1g; cholesterol 0.2mg; vitamin a iu 724.6IU; vitamin c 0.2mg; folate 2.5mcg; calcium 3.1mg; iron 0.4mg; magnesium 4.2mg; potassium 92.1mg; sodium 68.5mg.

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