recipes
Red Chile Sauce
Makes about 2½ cups
Red Chile Sauce
Makes about 2½ cups
Perfect sauce for topping tamales or tacos.
Nutritional information per serving (2 tablespoons): Calories 20 (27% from fat)
carb. 4g
pro. 0g
fat 1g
sat. fat 0g
Col. 0mg
sod. 48mg
calc. 8mg
fiber 1gVegetarian
Gluten Free
carb. 4g
pro. 0g
fat 1g
sat. fat 0g
Col. 0mg
sod. 48mg
calc. 8mg
fiber 1gVegetarian
Gluten Free
Ingredients
- 1 medium onion, cut into 1-inch pieces
- 2 garlic cloves
- 1 tablespoon olive oil
- ¼ cup red chile powder (preferably New Mexican style)
- ½ teaspoon kosher salt, plus more to taste
- 1 can (14.5 ounces) fire-roasted tomatoes
- 1 cup chicken broth, low sodium
- 2 tablespoons honey
- 1 bay leaf
Preparation
- 1. Insert the Metal Chopping Blade. Add the medium onion, cut into 1-inch pieces and 2 garlic cloves to the work bowl. Secure the Cooking Lid.
- 2. The processor is set to chop for 8 seconds on Speed 12.
- 3. Scrape the work bowl and add a tablespoon of olive oil. Secure the Cooking Lid with Steam Cap removed.
- 4. The cooking time is set for 8 minutes at 275°F on Speed 2.
- 5. Add ¼ cup red chile powder and ½ teaspoon salt. An additional 5 minutes of cooking time at 205°F on Speed 3 is set.
- 6. Add the 14.5 ounce can of fire-roasted tomatoes. The cooking time is set for 10 minutes at 205°F on Speed 5.
- 7. Add 1 cup of low-sodium chicken broth, 2 tablespoons honey and 1 bay leaf. The cooking time is set for 10 minutes at 212°F on Speed 4.
- 8. Once the liquid is boiling, the cooking time is set for 1 hour at 205°F on Speed 2.
