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All public Recipes -> Sauces & Seasonings -> Southwest Chile Sauce

Southwest Chile Sauce

By: M B.

Description:
Time:	50 min (10 min to prepare, 40 min to cook)
Meal type:	Sauces & Seasonings
Ethnicity:	American
Number of Servings:	4
Ingredients:
2 each Tomatoes; Plum or Roma 2 each Dried 3-Inch Hot Chiles; Stemmed and Seeded 1 teaspoon Canola or Olive Oil 1 each Small Onion; Chopped 1 cup Mushrooms; Stemmed and Coarsely Chopped 2 each Cloves Garlic; Crushed and Peeled 0.25 teaspoon dried oregano 14 each 1/2-oz. Vegetable Broth 0.5 teaspoon Fresh lemon Juice, Pinch of Granulated Sugar, Salt & Freshly Ground Black Pepper To Taste
Directions:
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.
Notes:

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