|Red chile sauce is a spicy Mexican sauce most commonly served with enchiladas and chiles rellenos.|
|Yield||about 1½ c|
|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.
Adapted from Jack Bishop’s A Year in a Vegetarian Kitchen: Easy seasonal dishes for family and friends.
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