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New Mexico Red Chile Sauce

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Recipe

New Mexico chiles are not overly spicy. The flavor will depend on which chiles you use. You can find dried New Mexico chiles in the Mexican section of some supermarkets or in Latin supermarkets.

 

Yield

8 servings

Prep

15 min

Cook

30 min

Ready

45 min

Ingredients

Amount Measure Ingredient Features
2 teaspoons canola oil
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cup white onion
minced
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2 garlic cloves
minced, or as needed
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½ cup new mexico chile
red, ground into a powder
*
2 cups chicken broth, low salt
or vegetable broth
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¾ cup water
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½ teaspoon oregano
dried, Mexican if possible
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½ teaspoon salt
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Ingredients

Amount Measure Ingredient Features
1E+1 ml canola oil
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158 ml white onion
minced
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2 cloves garlic cloves
minced, or as needed
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118 ml new mexico chile
red, ground into a powder
*
473 ml chicken broth, low salt
or vegetable broth
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177 ml water
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2.5 ml oregano
dried, Mexican if possible
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2.5 ml salt
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Directions

Heat oil in a medium saucepan over medium heat.

Add ½ cup onion and cook, stirring, until it begins to soften, 2 minute.

Stir in garlic and keep cooking until the onion is translucent and soft, 3 to 5 minutes.

Add chile powder and stir well.

Add broth, water, oregano and salt.

Bring to a boil.

Reduce heat to a gently boiling and cook until thickened and reduced by about ⅓, about 30 minutes.

Note: The sauce should be thick enough to coat a spoon lightly.

It can be made ahead and refrigerate for up to 3 days.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 3145% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 169mg 7%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 3%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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