A perfect accompaniment for sausages from Mexico, Latin America, and the Iberian Peninsula such as Fresh Mexican Chorizo or Linguiça.
3 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, minced
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano, preferably Mexican
3/4 cup Chicken Stock or purchased low-sodium stock
1 (15-ounce) can tomato sauce
1 (4-ounce) can chopped mild green chilies, drained
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper to taste
1. Heat olive oil in a heavy saucepan over medium-high heat. Add onion and garlic and cook, stirring frequently, for 3 minutes, or until the onion is translucent. Reduce the heat to low, stir in the chili powder, cumin, and oregano, and cook, stirring constantly, for 1 minute.
2. Stir in stock, tomato sauce, and green chilies. Whisk well, bring to a boil, and simmer sauce, uncovered, for 15 minutes, stirring occasionally, or until the sauce is reduced by 1/4.
3. Stir in cilantro, and season to taste with salt and pepper. Serve hot or at room temperature.
Note: The sauce can be refrigerated up to 4 days or frozen up to 3 months.