New Mexican Red Chile Sauce

New Mexican Red Chile Sauce Recipe
Randy Mayor; Lydia DeGaris-Pursell

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.

Yield:

3 cups (serving size: 1/4 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Robb Walsh,

July 2002
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