Red Chili Sauce
By: Gina Marie Barone
Published: Thursday, March 11, 2010 - 7:45am

Ingredients




cup Mild New Mexican Chili Powder
1 Tbs. Olive Oil
1 cup Onions, finely chopped
2 Garlic Cloves, minced
2 cups Chicken Stock
2 Tbs. Vegetable Oil
Salt, to taste

Preparation

1 Heat Olive Oil over low heat in a saute pan 2 Add chopped onions, saute until slightly browned, stirring about 5-7 minutes 3 In a blender or food processor, add onion, garlic, 1 cup of chicken stock, and chili powder 4 Puree until smooth 5 Heat vegetable oil in a heavy skillet over medium heat 6 Add chili mixture to hot oil, cook & stir for about 5 minutes 7 Add remaining chicken stock until sauce is the desired consistancy. For Enchiladas, the sauce should be thin 8 Add salt to taste 9 Cool, cover and refrigerate the sauce until ready to use 10 This sauce can be made ahead. Use within 2-3 days.

About


 You can make this recipe vegetarian. Just substitute vegetable broth for the chicken stock to make cheese or spinach enchiladas. This sauce is also great for tamales, huevos rancheros, soups & beans. Also makes a delicious marinade for steak or chicken. 
Recipe adapted from Southwest The Beautiful Cookbook