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Red Chile Sauce
Source: Eating Well



Rating:
Prep Time: 30 minutes
Cook Time: 50 minutes
Difficulty: Difficult

Nutrition Facts

Makes 24 servings
Amount Per Serving
Calories 4.8
Total Carbs 0.3 g
Dietary Fiber 0.0 g
Sugars 0.3 g
Total Fat 0.4 g
Saturated Fat 0.0 g
Unsaturated Fat 0.1 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.2 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Red Chile Sauce
0 1/2 cup  cold water
2 tsp  canola oil
2 tsp  sugar
Directions
  1. Wash chiles, pat dry and tear into long strips. Discard stems and seeds. Heat a large heavy skillet over medium heat. Toast chiles, turning once or twice, for 2 to 4 minutes.
  2. Transfer chiles to a bowl. Add simmering water to cover and set aside until chiles have softened, about 20 minutes. Drain. Place softened chiles, 1/2 cup broth, 1/2 cup water, garlic and oregano in a blender; blend until very smooth. (If the mixture is too thick, add just enough water to give a smooth consistency.)
  3. Heat oil in a medium saucepan over medium heat. Add the chile puree and sugar; reduce heat to low and simmer, stirring constantly, until sauce has darkened and thickened, about 10 minutes.
  4. Remove sauce from heat and add the remaining 1/2 cup broth. Strain sauce through a fine sieve, pushing puree through sieve with a wooden spoon. Adjust seasonings with salt and more sugar if desired.

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