Red Chile Sauce
- In a 4-quart Dutch oven combine broth, onion, and garlic. Bring to boiling; reduce heat to medium. Simmer, uncovered, for 15 minutes. Stir in chile peppers and tortilla pieces; remove from heat. Cover and let stand for 30 minutes.
- Transfer half of the chile pepper mixture to a food processor or blender. Cover and process or blend until smooth. Strain processed or blended mixture through a fine-mesh sieve; discard solids. Repeat with the remaining chile pepper mixture. Return strained mixture to the Dutch oven. Bring to boiling; reduce heat. Simmer sauce, uncovered, for about 15 minutes or until slightly thickened.
- Season to taste with salt and hot pepper sauce.
From the Test Kitchen
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Red Chile Sauce)
- Per serving:
- 25 kcal ,
- 177 mg sodium ,
- 5 g carb. ,
- 1 g fiber ,
- 2 g sugar ,
- 1 g pro.