Southwest chile sauce

Yield: 1 -cup

Measure Ingredient
2 \N Tomatoes; Plum or Roma
2 \N Dried 3-Inch Hot Chiles; Stemmed and Seeded
1 teaspoon Canola or Olive Oil
1 small Onion; Chopped
1 cup Mushrooms; Stemmed and Coarsely Chopped
2 \N Cloves Garlic; Crushed and Peeled
¼ teaspoon Dried Oregano
1 can (14 1/2-oz) Reduced-Sodium Chicken or Vegetable Broth
1½ teaspoon Fresh lemon Juice
1 pinch Granulated Sugar
\N \N Salt & Freshly Ground Black Pepper To Taste

A good sauce doesn't have to be loaded with fat, just flavor. Today’s recipe from contains only 10-calories per tablespoon and no fat, so ladle it on your beef, pork, poultry or fish and serve-up a savory dinner tonight.

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.

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.

Posted to dailyrecipe@... by The Cook <owner-dailyrecipe@...> on Jan 02, 1998

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