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Name: Chili Colorado/basic Red Chili Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 tb Vegetable oil; 1 ts Cumin ground; 1 ts Salt; 3 tb Onion finely chopped; 1/2 c Red chiles, powdered; 2 1/2 c Water; 1 Clove garlic finely chopped; 1/4 ts Oregano; 2 tb Flour

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INGREDIENTS

2 tb Vegetable oil
1 ts Cumin ground
1 ts Salt
3 tb Onion ; finely chopped
1/2 c Red chiles, powdered
2 1/2 c Water
1 Clove garlic ; finely chopped
1/4 ts Oregano
2 tb Flour

Servings

INSTRUCTIONS

From: tpogue@ids2.idsonline.com (terry pogue) Date: Sun, 30 Jun 1996 18:41:13 +0100 Heat the oil over medium heat in a 1 to 2 quart saucepan. Add the onion and garlic and saute gently for about 5 minutes or until the onion is wilted, translucent and turning yellow. Stir in the oregano, cumin, and flour and cook stirring constantly, until this mixture bubbles up and begins to turn a very light brown, almost 3 minutes. Remove pan from heat. In a separate bowl, mix the powdered chilies and water until they are smoothly blended. Pour them into the flour-onion paste, stirring to prevent lumps. Return the pan to medium heat and bring the sauce to the boiling point. Stir from time to time until you begin to see bubbles. Since red chilies scorch quite easily, how much you have to stir this sauce depends on the quality of your cookware. Stir constantly and watch carefully the first time. When the sauce just begins to show signs of active boiling, reduce heat to low and simmer, covered for 2 to 3 minutes more. Make sure to stir a few times, reaching thoroughly around the bottom and sides of the pan to catch any lumps beginning to form. When the sauce is thickened, smooth and no long raw-tasting, add the salt. Remove from heat and set aside until needed. Red chili mellows as it stands and keeps well for a week or more in the refrigerator. Per serving: 338 Calories; 28g Fat (73% calories from fat); 4g Protein; 20g Carbohydrate; 0mg Cholesterol; 2268mg Sodium MC-Recipe Digest V1 #135 From the MasterCook recipe list. Downloaded from G Internet, G Internet.

NOTES

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Chili Colorado/basic Red Chili Sauce

2 tb Vegetable oil
1 ts Cumin ground
1 ts Salt
3 tb Onion finely chopped
1/2 c Red chiles, powdered
2 1/2 c Water
1 Clove garlic finely chopped
1/4 ts Oregano
2 tb Flour

From: tpogue@ids2.idsonline.com (terry pogue)    Date: Sun, 30 Jun 1996 18:41:13 +0100  Heat the oil over medium heat in a 1 to 2 quart saucepan. Add the onion and  garlic and saute gently for about 5 minutes or until the onion is wilted,  translucent and turning yellow. Stir in the oregano, cumin, and flour and  cook stirring constantly, until this mixture bubbles up and begins to turn  a very light brown, almost 3 minutes. Remove pan from heat.    In a separate bowl, mix the powdered chilies and water until they are  smoothly blended. Pour them into the flour-onion paste, stirring to prevent  lumps. Return the pan to medium heat and bring the sauce to the boiling  point. Stir from time to time until you begin to see bubbles. Since red  chilies scorch quite easily, how much you have to stir this sauce depends  on the quality of your cookware. Stir constantly and watch carefully the  first time. When the sauce just begins to show signs of active boiling,  reduce heat to low and simmer, covered for 2 to 3 minutes more. Make sure  to stir a few times, reaching thoroughly around the bottom and sides of the  pan to catch any lumps beginning to form. When the sauce is thickened,  smooth and no long raw-tasting, add the salt. Remove from heat and set  aside until needed.    Red chili mellows as it stands and keeps well for a week or more in the  refrigerator.    Per serving: 338 Calories; 28g Fat (73% calories from fat); 4g Protein; 20g  Carbohydrate; 0mg Cholesterol; 2268mg Sodium    MC-Recipe Digest V1 #135    From the MasterCook recipe list.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (394g)
Recipe Makes: 1

Calories: 395
Calories from Fat: 237 (60%)

Amt Per Serving		% DV

	Total Fat 26.4g	35 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 13g
	Polyunsanturated Fat 8.9g
Cholesterol 0mg		0 %
Sodium 29mg		1 %
Potassium 1015.1mg		27 %
Total Carbohydrate 44.9g		13 %
	Dietary Fiber 14.1g	56 %
	Sugars, other 30.8g
Protein 8.3g		12 %
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: 395

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