Try this Poblano Chile Sauce recipe, or contribute your own.
Suggest a better descriptionIn a medium saute pan, heat the oil. Add the onions, tomatillos, and garlic and saute until lightly browned. Add the chiles, coriander seed, cumin seed, stock, and wine and bring to a boil. Lower the heat and simmer for 5 to 8 minutes, uncovered, or until somewhat thickened. Cool slightly. Transfer the mixture to a blender or food processor along with the cilantro and almonds and puree. Season to taste with salt, pepper, and drops of lime juice. Serve warm. This may be made several hours ahead. This recipe yields 4 cups of sauce. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9619 broadcast 08-28-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-23-1996 NOTES : Joes note: The directions called for almonds but there were none listed in the ingredients. Recipe by: John Ash
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Serving Size: 1 Serving (655g) | ||
Recipe Makes: 1 servings | ||
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Calories: 115 | ||
Calories from Fat: 34 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.9mg | 0 % | |
Potassium 314.1mg | 8 % | |
Total Carbohydrate 20.1g | 6 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 17g | ||
Protein 2.5g | 4 % | |
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: 115
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