Try this Red Chile Sauce #2 recipe, or contribute your own.
Suggest a better descriptionHeres one variation of your basic red chile sauce. You can substitute 1/4 tsp of oregano for the coriander if you wish. Be careful not to scorch the sauce, keep stirring! This sauce will stain most plastic utensils, but they can be cleaned by putting them in a weak bleach/cold water solution overnight. Heat the oil over medium high heat until hot. Add onions and garlic, saute until tender (about 5 minutes). Add flour, wisk briskly for 3 min. Add chile powder, cumin and coriander, continue wisking another 2 minutes. While stirring continously, slowly add the chicken stock. Reduce heat to low if it starts boiling -- you just want it to simmer. Keep stirring for 5 minutes or until it thickens. Add salt (this is essential). Serve over burritos, enchiladas, eggs, potatoes, etc. Michael Bowers
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (95g) | ||
Recipe Makes: 12 | ||
|
||
Calories: 81 | ||
Calories from Fat: 44 (54%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 4.9g | 7 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 178.5mg | 6 % | |
Potassium 194.5mg | 5 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 5.6g | ||
Protein 2.9g | 4 % | |
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: 81
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.