Southwest Chile Sauce

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 HotChiles; Stemmed and Seeded
1 tsp Canola orOlive Oil
1 Small Onion; Chopped
1 cup Mushrooms; Stemmedand Coarsely Chopped
2 cloves Garlic; Crushedand Peeled
1/4 tsp dried oregano
14 1/2-oz. vegetable broth
1 1/2 tsp Freshlemon 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.

additional informations

Recipe group Sauce
region Mexican
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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