New Mexican chile powder gives this sauce an authentic spicy, slightly bitter flavor. You can get a similar flavor by substituting 7 tablespoons top-quality sweet paprika mixed with 1 tablespoon ground red pepper. Don't use commercial chili powder in its place, though. Serve with meat, vegetables, or as enchilada sauce.
1/2 teaspoon vegetable oil
1/2 cup finely chopped onion
1/2 cup New Mexico chile powder
1 garlic clove, minced
1 cup canned crushed tomatoes
3 tablespoons honey
1 teaspoon ground cumin
1/4 teaspoon black pepper
1 (14 1/2-ounce) can vegetable broth
How to Make It
Heat oil in a large saucepan over medium-high heat. Add onion; sauté 4 minutes. Add chile powder and garlic; sauté 1 minute. Stir in tomatoes and remaining ingredients. Bring to a boil; reduce heat, and simmer 10 minutes.
I am going to play with this recipe as I think it is a good starting point for ingredients. However, 1/2 C of chile powder? Is that a typo? I used a fraction of that. Mine was too watery, so I pureed it which helped. I will try it again with less broth. I will also use less honey, even though I only used 1 1/2 T. I don't know, it was very good. You just need to tweek the ingredients for your taste.
Nice almost smoky flavor, with just the right amount of heat. My sauce had a little bit of a chalky taste, probably because of the 1/2 cup of New Mexico chile powder called for - I'd consider blending all the ingredients in the blender after cooking, next time, to eliminate the chalkiness.
Very easy sauce to make and worked very well for the pork enchiladas. I reduced the honey by half - it was unobtrusive and the sauce was complex but not sweet. I would make this again!
Note: I think it's named "New Mexican Red Chile sauce" because it's made from *New Mexican Red Chiles*, not because it's necessarily authentic New Mexican food. Judge it on taste, not authenticity!