New Mexican Red Chile Sauce

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.

This recipe goes with Huevos Rancheros, Santa Fe Red Chile Enchiladas, Christmas Chilaquiles

Yield: 3 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 43
  • Calories from fat: 27%
  • Fat: 1.3g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.2g
  • Carbohydrate: 8.9g
  • Fiber: 2.1g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 208mg
  • Calcium: 20mg

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

  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.
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