Red Chile Sauce
From eclaires 15 years agoIngredients
- 5 dried New Mexico chiles shopping list
- 1 T canola oil shopping list
- 1 1/2 cup chopped onion shopping list
- 2 garlic cloves, minced shopping list
- 2 cups fat-free, less-sodium chicken broth, divided shopping list
- 2 cups water shopping list
- 1 t crumbled, dried oregano shopping list
- 3/4 t salt shopping list
- 1 T masa harina shopping list
How to make it
- 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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