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Classic New Mexican Red Chile Sauce

This basic sauce can be used in any recipe calling for a red sauce,either traditional Mexican or New Southwestern versions of beans, tacos,tamales and enchiladas.

10

to 12 dried whole red New Mexican chiles

1

large

onion, chopped

3

cloves garlic, chopped

3

cups

water

1

Place the chiles on a baking pan and put them in a 250 degree F. oven

2

for about 10 to 15 minutes, or until the chiles smell like they are

3

toasted, taking care not to let them burn. Remove the stems and seeds

4

and crumble them into a saucepan. Add the remaining ingredients, bring

5

to a boil, reduce the heat and simmer for 20 to 30 minutes. Puree the

6

mixture in a blender until smooth and strain if necessary. If the sauce

7

is too thin, place it back on the stove and simmer until it is reduced

8

to the desired consistency. Yield: 2 to 2 ½ cups. Variations: Spices

9

such as cumin, coriander, and Mexican oregano may be added to taste.

10

Some versions of this sauce call for the onion and garlic to be sautéed

11

in lard, or vegetable oil these days, before the chiles and water are

12

added.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (30.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving

Calories

73.41

Calories From Fat (2%)

1.64

% Daily Value

Total Fat 0.2g

<1%

Saturated Fat 0.07g

<1%

Cholesterol 0mg

0%

Sodium 28.86mg

1%

Potassium 262.2mg

7%

Total Carbohydrates 16.99g

6%

Fiber 2.74g

11%

Sugar 6.45g

 

Protein 2.22g

4%