Red Chile Sauce

0 Reviews
From: EatingWell Magazine January/February 1997

This sauce is a great condiment for Mexican food.

Ingredients 24 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 24 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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

  • Active

  • Ready In

  1. 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.
  2. 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.)
  3. 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.
  4. 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 information

  • Per serving: 16 calories; 1 g fat(0 g sat); 1 g fiber; 2 g carbohydrates; 1 g protein; 2 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 725 IU vitamin A; 0 mg vitamin C; 3 mg calcium; 0 mg iron; 68 mg sodium; 92 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Free Food

Reviews 0