Red Chile Sauce - The Veggie Table

Red chile sauce is a spicy Mexican sauce most commonly served with enchiladas and chiles rellenos.
Yield	about 1½ c
Time	15 minutes
Tools	medium saucepan wooden spoon
Ingredients	1 T corn or vegetable oil 1 small onion, minced 4 cloves garlic, minced 1 large chipotle chile or ancho chile, minced 1 T adobo sauce 2 T chili powder 2 t cumin 1 t coriander, ground ½ t dried oregano 1 c tomato sauce ¾ c water 1 T lime juice salt
Directions	Heat oil over medium heat, add onion, and sauté until soft, about 5 minutes. Add garlic, chile, adobo sauce, and spices and cook another minute. Add tomato sauce and water, bring to a boil, reduce heat, and simmer about 5 minutes. Add lime juice and a bit of salt, taste, and adjust seasonings. Optional: for a perfectly smooth sauce, let it cool slightly then blend with an immersion blender. Use now or let cool, place in airtight container, and refrigerate for up to 2 days.
Notes	Adapted from Jack Bishop’s A Year in a Vegetarian Kitchen: Easy seasonal dishes for family and friends. Buy it: Amazon.com \| Amazon.co.uk
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