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New Mexican Red Chile Sauce

Randy Mayor; Lydia DeGaris-Pursell
Yield 3 cups (serving size: 1/4 cup)
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.

Ingredients

  • 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

Nutrition Information

  • calories 43
  • caloriesfromfat 27 %
  • fat 1.3 g
  • satfat 0.2 g
  • monofat 0.3 g
  • polyfat 0.4 g
  • protein 1.2 g
  • carbohydrate 8.9 g
  • fiber 2.1 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 208 mg
  • calcium 20 mg

How to Make It

  1. 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.