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

Patsy Jamieson
Source: EatingWell Magazine, January/February 1998

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

Make Ahead Tip: The sauce will keep, covered, in the refrigerator for up to 2 days or in the freezer 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.

Nutrition Facts

16 calories; protein 0.8g; carbohydrates 2.5g; dietary fiber 0.7g; sugars 0.6g; fat 0.5g; saturated fat 0.1g; vitamin a iu 499.5IU; vitamin c 1.7mg; folate 4.9mcg; calcium 4.3mg; iron 0.3mg; magnesium 4.6mg; potassium 103.7mg; sodium 97.4mg.
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