Tomato-Red Chile Sauce
Goes great with Huevos Rancheros & Stuffed Poblanos!
Ingredients
1/2 yellow onion, chopped
4 garlic gloves, minced
1 jalapeno, chopped
1 cup dry red wine
2.5 cups canned plum tomatoes
1/2 cup water
4 tablespoon chile powder
2 tablespoon chipotle in adobo sauce
1 tablespoon paprika
2 tablespoons honey
Sea salt & pepper, to taste
1 lime, juiced
Directions
- Add onions to the chorizo drippings and cook over medium heat until soft.
- Add garlic and cook for another minute.
- Deglaze with red wine and simmer until liquid is reduced by half.
- While the liquid is reducing, puree the canned plum tomatoes. Strain the tomatoes to remove seeds.
- Once liquid is reduced, add pureed tomatoes, water, chile powder, adobo sauce, paprika, and honey.
- Increase heat to medium-high and cook until sauce thickens – about 25 minutes.
- Season with salt and pepper. Finish with lime juice. Then remove from heat.