Rating: 3.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Robb Walsh
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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