Try this Ancho Ranchero Sauce recipe, or contribute your own.
Suggest a better descriptionSeed Ancho peppers, soak in hot water until soft, then puree in a food processor or blender. Roast garlic and tomatoes in a 350 degree oven until softened and darkened in spots. Heat oil in a medium saucepan and saute onions until golden. Add carrots and saute until tender, about 4 minutes. Add roasted garlic and tomatoes, jalapeno, corn, tortilla strips, cilantro and Ancho puree. Bring to a boil and simmer for 5 minutes. Remove and discard corn and cilantro. Strain sauce. Add lime juice, and season to taste with salt and maple syru Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9065 Posted to MC-Recipe Digest V1 #228 Date: Sat, 28 Sep 1996 07:47:43 -0400 From: Rowaan
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Serving Size: 1 Serving (705g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 287 | ||
Calories from Fat: 70 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 70.2mg | 2 % | |
Potassium 1364.6mg | 36 % | |
Total Carbohydrate 55.6g | 16 % | |
Dietary Fiber 9.8g | 39 % | |
Sugars, other 45.8g | ||
Protein 7.2g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 287
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