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Suggest a better descriptionChili Sauce......
Cut stems and remove seeds from dried chile pods, cut into 1in pieces. Put into cast iron skillet, and one box low sodium chicken broth, top remaining with water. Bring to a boil, turn off heat and let rehydrate for 90min while the mixture cools.
Transfer chiles w/liquid in a food processor in 1cup batches. Process until finely ground, add additional chile liquid if necessary. Strain each batch through a mesh strainer in to a cooking pot. Reserve chile pulp and add any remaining chile liquid to pulp and strain.
When all batches have been processed, add 8 cloves minced garlic, 4t kosher salt. Boil mixture 20 minutes to cook out raw chile flavor. Cool.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (262g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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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 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 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. |
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