Ingredients45 m servings 13 cals
- Make a slit in each of the ancho chiles and New Mexico chiles with a sharp knife, and remove the seeds and stem. Place the chiles in a large saucepan, and add the chicken stock, onion, and garlic. Bring the mixture to a boil over high heat, then reduce heat to medium, and simmer until the chiles have softened, about 15 minutes.
- Pour the chile mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the chile mixture right in the cooking pot.
- Cook's Note
- Chipotle Red Chili Paste: For a hotter and smokier flavor, add 2 or more dried chipotles.
Per Serving: 13 calories; 0.4 g fat; 2.4 g carbohydrates; 0.6 g protein; < 1 mg cholesterol; 105 mg sodium. Full nutrition
ReviewsRead all reviews 3
This recipe sounds awesome. I have not tried it yet, but I can't wait to make it. I have been looking for sauces such as this and I'm hoping it turns out as good as it sounds
Made the chile sauce. Now I need to make enchilada's or something to try it out. Too hot right now to cook. The sauce taste good.