Basic Red Sauce
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INGREDIENTS
- 8 Ancho Chilies
- 3 1/2 c Warm water
- 1/2 c Onion ; chopped
- 2 Garlic; Cloves; chopped
- 1 tb Cumin Seed
- 8 oz Tomato Sauce; 1 cn
- 1 ts Salt
- 1 tb Oregano Leaves; Dried
- 1/4 c Vegetable oil
INSTRUCTIONS
Cover chiles with warm water. Let stand until softened, about 30 minutes; drain. Strain liquid; reserve. Remove stems, seeds and membranes from chilies. Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender. Stir in chilies, 2 cups of the reserved liquid and the remaining ingredients. Heat ot boiling, reduce heat. Simmer, uncovered, 20 minutes; cool. Pour into a food processor workbowl fitted with steel blade or into a blender container; cover and process until smooth. Cover and refrigerate up to 10 days. Makes about 2 1/2 cups sauce. Posted to MC-Recipe Digest V1 #744 by Kathy Meade
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (160g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 190 | ||
| Calories from Fat: 111 (58%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 12.3g | 16 % | |
| Saturated Fat 1g | 5 % | |
| Monounsaturated Fat 6.1g | ||
| Polyunsanturated Fat 4.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 19.7mg | 1 % | |
| Potassium 885.8mg | 23 % | |
| Total Carbohydrate 20.1g | 6 % | |
| Dietary Fiber 8.3g | 33 % | |
| Sugars, other 11.8g | ||
| Protein 4.6g | 7 % | |
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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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Calories per serving: 190
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