Ingredients Jump to Instructions ↓

  1. 1 Dried New Mexico chile

  2. Water - as needed

  3. 1 1/2 cups 93g / 3 1/3oz Diced onion

  4. 1 tablespoon 15ml Safflower oil

  5. 1 tablespoon 15ml Minced garlic

  6. 1 Tomato puree - (28 oz)

  7. 1/2 cup 118ml Sucanat

  8. (or brown sugar from sugar beets)

  9. 1/4 cup 59ml Apple cider vinegar

  10. 1 tablespoon 15ml Brown mustard

  11. 1 teaspoon 5ml Salt

  12. 1/4 teaspoon 1 1/3ml Cumin

  13. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. Begin by removing the stem and seeds from the dried New Mexico chile. Place the chile in a small bowl, cover with cold water, and set aside for 10 to 15 minutes to rehydrate.

  2. In a medium saucepan, saute the onion in the safflower oil for 5 minutes or until lightly browned. Add the garlic and saute an additional 1 minute.

  3. When the chile has rehydrated, transfer it to a cutting board and finely mince it. Add the minced chile, along with the remaining ingredients to the saucepan and stir well to combine. Reduce the heat to low and simmer the sauce for 20 minutes. Taste and adjust the seasonings, to taste.

  4. Use as a sauce for sandwiches and main dishes, or to add flavor to sauces, grains, vegetables, or side dishes.

  5. This recipe yields 4 cups.


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