Rating: 3 stars
5 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe by Cooking Light July 2002

Gallery

Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:
3 cups (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

43 calories; calories from fat 27%; fat 1.3g; saturated fat 0.2g; mono fat 0.3g; poly fat 0.4g; protein 1.2g; carbohydrates 8.9g; fiber 2.1g; iron 0.9mg; sodium 208mg; calcium 20mg.
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