Try this Enchilada Sauce #2 recipe, or contribute your own.
Suggest a better descriptionNote: Use Pasilla or New Mexico peppers, not those small Thai, Japanese or Indian ones. Take the dried peppers and rinse them of dirt. Roast them in a dry wok, or other pan, turning frequently, over low-med heat till they smell roasted. Dont burn the skin too much. Break off the stems and dump out the seeds. Put in a covered pan with 2c water. Bring to boil then cook over low heat, covered, for about 10 minutes. Then pour peppers and its water into blender and liquify. Add salt to taste. Heat 2 T oil in a frying pan, add 1T flour and cook stirring frequently, till flour starts to brown. Pour in pepper mixture and mix. Add water if necessary to thin. Note: This is a very minimal sauce, without cumin or oregano. I find when youre making from scratch minimal is the way to go to bring out the flavors. From: Jonathan Kandell, recipe from La Posta cookbook. Busted and entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #888 by Bill Webster
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Serving Size: 1 Serving (282g) | ||
Recipe Makes: 1 | ||
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Calories: 18 | ||
Calories from Fat: 2 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.2mg | 0 % | |
Potassium 147.3mg | 4 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 3.3g | ||
Protein 0.8g | 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: 18
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