- 1/2 teaspoon canola oil
- 1/2 cup finely chopped onion
- 1/2 cup New Mexico chile powder*
- 1 minced garlic clove
- 1 cup canned crushed tomatoes
- 3 tablespoons agave nectar
- 1 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1 and 3/4 cups vegetable broth
2. Stir in the canned tomatoes, agave, cumin, black pepper, and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
This recipe makes enough for 3 cups, but I actually made 2 batches today, in anticipation of upcoming recipes. For something simple, try the sauce over vegetables or vegan meats. I had it tonight with sauteed zucchini, yellow bell pepper and Match chicken. Another fun option would be the chorizo from Yves Veggie, since chorizo is a common item in New Mexican cuisine. The sauce is equally delicious drizzled over flour or corn tortillas with your favorite fillings.
*The key to this sauce is the New Mexico chile powder - don't be tempted to use regular chili powder in its place. If you can't find it, a better substitute would be 7 parts sweet paprika mixed with 1 part ground red pepper. However, I found New Mexico chile powder with ease at Whole Foods, or you can order it online at www.chimayotogo.com
12 servings (1/4 cup), Calories 43