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.
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.
Yield: 3 cups (serving size: 1/4 cup)
Recipe from
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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
- 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.
New Mexican Red Chile Sauce Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Make-Ahead, Quick/Easy
- CUISINE: American, Southwest
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Meatless, Low Saturated Fat
- PUBLICATION: Cooking Light
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