Ingredients
2 tbsp olive oil
2 tbsp unsalted butter
6 garlic cloves, roughly chopped
1 serrano chile, stemmed, seeded and roughly chopped
½ yellow onion, small, roughly chopped
1 tbsp dark red chile powder
2 tsp brown sugar, packed
1 tsp smoked paprika
16 oz tomatoes, (1 can), crushed
Kosher salt, to taste
black pepper, freshly ground, to taste
1 tbsp fresh lemon juice
Preparation
Heat olive oil and unsalted butter in a 2-quart saucepan over medium-high heat. Add garlic, chile, and onion; cook for about 5 minutes, stirring occasionally, until golden.
Stir in chile powder, sugar, paprika, tomatoes, plus salt and freshly ground black pepper; bring to a boil.
Reduce heat to medium-low; cook, for 6 to 8 minutes, stirring occasionally, until sauce is slightly reduced.
Let cool slightly, then transfer to a blender. Add lemon juice; purée until smooth.
Serve and enjoy!
