Try this Chipotle Salsa for Enchiladas recipe, or contribute your own.
Suggest a better descriptionPlace onions and garlic in a square of foil & drizzle with oil then wrap tightly. Bake is 357 degree oven for 45 minutes. Cut tomatoes in half & place in 3 quart saucepan along with chicken or beef broth, thyme, chiles and roasted onion and garlic. Simmer for 45 minutes. Puree the tomatoes, chiles, half the onion and 4 cloves (more if you like garlic) of garlic in a food processor. Add a bit of broth to help blending. Discard left over onion & garlic. Pour remaining broth into a bowel & reserve. Push the puree through a sieve placed over a sauce pan. Add half of the saved broth, the half & half, and the cream. Simmer until thickened about 5 minutes. Save the remaining broth if you wish to make more sauce. Mark "Crazy Coyote" Holm CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (23g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 24 | ||
Calories from Fat: 16 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 5.6mg | 2 % | |
Sodium 6.7mg | 0 % | |
Potassium 36.9mg | 1 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.4g | ||
Protein 0.6g | 1 % | |
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: 24
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