Red Chile Sauce
A large part of my family lives in New Mexico, so I typically use New Mexico red chilies in this sauce, which is great for enchiladas, huevos rancheros, wet burritos, or stewed meats. You can substitute any large dried red chilies, such as guajillo, ancho, or pasilla.
Sodium per serving:
75 mg
Number of servings:
6
This recipe can be found on page 89 of
Low Sodium, Big Flavor