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Southwest
Chile Sauce
From: kcook
A good sauce doesn't have to be loaded with fat, just flavor.
This recipe contains only 10-calories per tablespoon and no fat.
You can control the heat of the sauce by adjusting the chiles you
utilize.
Leave the seeds in the sauce for a hotter burst of flavor or carefully
remove the seeds for a milder sauce.
Makes About 1-Cup
- 2 Tomatoes; Plum or Roma
- 2 Dried 3-Inch Hot Chiles; Stemmed and Seeded
- 1 tsp. Canola or Olive Oil
- 1 Small Onion; Chopped
- 1 cup Mushrooms; Stemmed and Coarsely Chopped
- 2 Cloves Garlic; Crushed and Peeled
- 1/4 tsp. Dried Oregano
- 14 1/2-oz. Vegetable Broth
- 1 1/2 tsp. Fresh lemon Juice
- Pinch of Granulated Sugar
- Salt & Freshly Ground Black Pepper To Taste
Roast tomatoes over medium heat, turning until cooked in a heavy dry
skillet for about 5-minutes.
Transfer tomatoes to a cutting surface and cover with a kitchen towel
to steam.
When cooled, peal and chop coarsely.
Meanwhile, in the same skillet, toast chiles over medium heat until
fragrant, about 20 to 30-seconds.
Set chiles aside and cut into several pieces.
Heat oil in a heavy medium saucepan over medium heat.
Add onion and mushrooms and cook, stirring often, until tender (approximately
2 to 3-minutes).
Add garlic and oregano and cook for 1-minute more.
Add broth, tomatoes and chiles and bring mixture to a boil.
Reduce heat and cover, simmer for 30-minutes.
Transfer sauce to blend or food processor and puree.
Pass sauce through a fine-meshed sieve and return to the saucepan.
Heat thoroughly, stirring occasionally.
Season with lemon juice, sugar, salt and pepper.
Prepared sauce will refrigerate for 2-days or freeze for up to 6-months.
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