Recipe

Red Chile Sauce Recipe

	Eclaires / All my dishes 1 year ago Cooking Light 07 Holiday Issue. Can make this sauce up to three days ahead and alter the chiles used if you like Prep:20m Cook:30m Servings:16	Eclaires
	spicy heat chile

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Ingredients

5 dried New Mexico chiles

1 T canola oil

1 1/2 cup chopped onion

2 garlic cloves, minced

2 cups fat-free, less-sodium chicken broth, divided

2 cups water

1 t crumbled, dried oregano

3/4 t salt

1 T masa harina

Directions

Remove stems & seeds from chiles; coarsely chop

Place chiles in a spice or coffee grinder; process until finely group to measure 1/4 cup

Heat oil in saucepan over medium heat

Add onion and garlic to pan; cook 3 minutes or until onion tender, stirring frequently

Add ground chiles; stir well

Stir in 1 cup chicken broth; add remaining cup of chicken broth, water, dried oregano & salt; bring to boil

Reduce heat & simmer until reduced to 3 cups - about 20 minutes, stirring occassionally

Sprinkle masa harina over chile mixture; stir well. Bring to boil, cook for 1 minute or until slightly thick, remove from heat

Let stand for 10 minutes

Place half of chile mixture in blender, process until smooth. Repeat for remaining chile mixture

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Comments

trigger 10 months, 2 weeks ago said:
This sounds like a great hot sauce that I want to try ASAP. Printing it out Flagged as unique too.

Five forks and a smile :)

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