Try this Salsa Rojo (Red Salsa) recipe, or contribute your own.
Suggest a better descriptionUse the metal blade of a food processor. Drop the garlic through the feed tube while the machine is running. Set aside. Fry the pork fat in a large skillet until rendered (about 5 minutes). Discard the solid pieces. (Youll need about 1 1/2 Tablespoons of rendered fat for 4 cups of Salsa - adjust as needed). Add 3-4 Tablespoons of the chicken stock (when preparing 4 cups of salsa - adjust as needed), the chili powder and the processed garlic. Stir constantly over medium heat for 3-4 minutes to cook the chili powder and remove the raw taste. - Watch carefully, chili powder burns easily. Stir in the tomato paste, the remaining chicken stock, sugar, salt and oregano. Reduce the heat to a simmer. Simmer for 15 minutes. Stir in the cilantro. Serve hot or cold. Can be refrigerated for up to 4 days. Posted to EAT-L Digest 30 Aug 96 From: Joel Ehrlich
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Serving Size: 1 Cup (1164g) | ||
Recipe Makes: 4 | ||
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Calories: 765 | ||
Calories from Fat: 103 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.4g | 15 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 14.4mg | 4 % | |
Sodium 5885.4mg | 203 % | |
Potassium 7311mg | 192 % | |
Total Carbohydrate 151.2g | 44 % | |
Dietary Fiber 32g | 128 % | |
Sugars, other 119.2g | ||
Protein 41.9g | 60 % | |
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: 765
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