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Southwest Chile Sauce

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2 tomatoes, plum or Roma
2 dried 3 inch hot chiles, stemmed and seeded
1 teaspoon Canola or olive oil
1 small onion, chopped
1 cup mushrooms, stemmed and coarsely chopped
2 cloves garlic, crushed and peeled
1/4 teaspoon dried oregano
14 1/2 ounces reduced sodium chicken or vegetable broth
1 1/2 teaspoons fresh lemon juice
pinch of granulated sugar
salt and freshly ground black pepper to taste


Roast tomatoes over medium heat, turning until cooked in a heavy dry skillet for about 5-minutes. Transfer tomatoes to a cutting surface and cover with a kitchen towel to steam. When cooled, peal and chop coarsely. Meanwhile, in the same skillet, toast chiles over medium heat until fragrant, about 20 to 30-seconds. Set chiles aside and cut into several pieces.

Heat oil in a heavy medium saucepan over medium heat. Add onion and mushrooms and cook, stirring often, until tender (approximately 2 to 3-minutes). Add garlic and oregano and cook for 1-minute more. Add broth, tomatoes and chiles and bring mixture to a boil. Reduce heat and cover, simmer for 30-minutes.

Transfer sauce to blend or food processor and puree. Pass sauce through a fine-meshed sieve and return to the saucepan. Heat thoroughly, stirring occasionally. Season with lemon juice, sugar, salt and pepper. Prepared sauce will refrigerate for 2-days or freeze for up to 6-months.

Makes About 1-Cup

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