Recipe: Southwest Chile Sauce (using fresh tomatoes and mushrooms)

SOUTHWEST CHILE SAUCE

2 plum or Roma tomatoes
2 dried (3-inch) hot chile peppers, seeded
1 tsp. canola or olive oil
1 small onion, chopped
1 cup mushrooms, stems removed, coarsely chopped
2 cloves garlic, crushed
1/4 tsp. dried oregano
1 (14 1/2 oz.) can reduced-sodium chicken or vegetable broth
1 1/2 tsp. fresh lemon juice
Pinch of granulated sugar
Salt and freshly ground black pepper, to taste

Roast tomatoes in a heavy dry skillet over medium heat, turning until cooked 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. Cut into several pieces and set aside.

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
From: RisaG., NJ - 01-02-97