Try this Mexican Red Sauce recipe, or contribute your own.
Suggest a better description1. Use a food processor to blend all ingredients except oil and tomatoes to a coarse grind.
2. Transfer this mixture to a large heavy saucepan and saute it in the oil for 15 minutes. Add chopped tomatoes and allow the mixture to simmer for at least an hour.
Wow - this smells so good while it's cooking! And the flavor lives up to expectations! I used fire roasted diced tomatoes (canned), and paired it with Springtime Spinach Enchiladas.
Would be delicious on top of burritos, Spanish rice, and scrambled eggs too.
Adapted from Hollyhock Cooks, by the Hollyhock Cooks et al (from care2.com website)
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Serving Size: 1 recipe (1427g) | ||
Recipe Makes: 4 | ||
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Calories: 384 | ||
Calories from Fat: 35 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 76.9mg | 3 % | |
Potassium 3261.7mg | 86 % | |
Total Carbohydrate 85.5g | 25 % | |
Dietary Fiber 23.8g | 95 % | |
Sugars, other 61.8g | ||
Protein 15.5g | 22 % | |
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: 384
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Springtime Spinach Enchiladas
It's a component of this recipe
— lizmari
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