Mexican Hot Sauce
Cook Vegetables -
In a soup pot over medium heat saute onion and jalapeno in a little olive oil
Salt and pepper to taste
Cook until soft 3-4 minutes
Stir in garlic cook until fragrant, another 2-3 minutes
Add chiles, broth; simmer, blend -
Add tomatoes and chiles, cook until tomatoes release some of their juice, 5-6 minutes.
Salt and pepper to taste
Stir occasionally.
Add chicken broth bring to a boil then reduce heat and simmer for 30-40 minutes
or until tomatoes break down and liquid reduces by a third.
Remove from heat and let mixture cool for an hour
Then blend until smooth
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (4533g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 8302 | ||
Calories from Fat: 5044 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 560.5g | 747 % | |
Saturated Fat 159.4g | 797 % | |
Monounsaturated Fat 230.1g | ||
Polyunsanturated Fat 122.1g | ||
Cholesterol 2760mg | 849 % | |
Sodium 2637.1mg | 91 % | |
Potassium 9952.7mg | 262 % | |
Total Carbohydrate 80.7g | 24 % | |
Dietary Fiber 23.8g | 95 % | |
Sugars, other 56.9g | ||
Protein 700.1g | 1000 % | |
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: 8302
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