Try this Red Chili Sauce2 recipe, or contribute your own.
Suggest a better description*available at some specialty foods shops and by mail from The Chile Shop, 109 East Water Street, Santa Fe, New Mexico, 87501 (505-983-6080) In a large saucepan simmer the chilies, the onions and the garlic in the water for 20 minutes. Transfer half the chilies, the onion, and the garlic with tongs to a blender, add 3/4 cup of the cooking liquid, and puree the mixture until it is smooth. Force the puree through a sieve into a bowl, pressing hard on the solids with a spoon. Repeat the procedure with the remaining cooking liquid, stir in salt to taste, and discard the remaining cooking liquid. The sauce may be made 2 weeks in advance and kept covered and chilled. Yield: About 3 1/2 cups Notes: Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9079 Posted to MC-Recipe Digest by "Angele and Jon Freeman"
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Serving Size: 1 Serving (799g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 21.8mg | 1 % | |
Potassium 19.1mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.9g | ||
Protein 0.2g | 0 % | |
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: 4
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