What's This?
Serving size 6
Prep Time
Total Time


2 tsp canola oil½ cup minced white onion1 clove garlic, minced½ cup vegetable broth or reduced-sodium chicken broth2 cup vegetable broth1 cup water½ tsp dried oregano, preferably Mexican½ tsp salt


1. Heat oil in a medium saucepan over medium heat. Add 1/2 cup onion; cook, stirring, until it begins to soften, about 1 minute. Stir in garlic and continue cooking until the onion is translucent and soft, about 2 minutes more. Stir in chile powder. Add broth, water, oregano and salt. Bring to a boil. Reduce heat to a simmer and cook until thickened and reduced by about one-third, about 20 minutes. (The sauce should be thick enough to coat a spoon lightly.)


To Make Ahead: Refrigerate for up to 3 days.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 6 Total

  • Calories 63
  • Calories from fat 27
  • Total Fat 3gm 5%
  • Sodium 454mg 19%
  • Total Carbohydrates 9gm 3%
  • Fiber 4gm 16%
  • Protein 2gm

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Sauce & Condiment, Diabetic, Gluten Free, Healthy, High Fiber, Low Carb, Low Cholesterol, Low Fat, Vegetarian, Vegetable, Southwestern, Easy, Fall, Spring, Summer, Winter, Entertaining

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