Try this Red Chili Sauce - Better Homes recipe, or contribute your own.
Suggest a better descriptionRemove stems and seeds from dried peppers. Place on a single layer in a baking sheet and roast in a 350! oven for 2-5 minutes until they have a sweet roasted aroma. Check frequently to prevent burning. Try to avoid deep inhalation. Remove from oven and soak peppers in enough water to cover, about 5 cups, for 30 minutes until cool. Transfer the peppers and 2 1/2 c liquid to a blender. Add garlic, cumin and salt. Reserve remaining liquid. Cover, and blend till smooth. In a 2 quart saucepan, cook and stir flour in bacon drippings over medium heat till light brown. Carefully stir in pureed chili mixture. Simmer uncovered for 5 to 10 minutes until slightly thickened, being careful of splatters. If sauce is too thick, add additional soaking liquid, up to 1 cup to make desired consistency. From: Better Homes and Gardens, December 1994 Busted and entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #888 by Bill Webster
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Serving Size: 1 Serving (48g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 164 | ||
Calories from Fat: 28 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 30.8mg | 1 % | |
Potassium 526.3mg | 14 % | |
Total Carbohydrate 32.4g | 10 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 25.1g | ||
Protein 5.7g | 8 % | |
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: 164
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