Try this Red Fresh Chile Sauce recipe, or contribute your own.
Suggest a better descriptionRoast tomato and Chile until black and blistering
Let steam in their own heat. After cooked down, peel skins. Stem Chiles.
Purée tomato and chiles
Heat up lard in a deep pan
Dice and fry onions until golden brown
Crush, dice, and fry garlic until fragrant.
Fry tomato and Chile purée until darkened and thickened.
Add chicken stock.
Simmer until thickened again, about 25 minutes.
Salt to taste
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1302g) | ||
Recipe Makes: 1 | ||
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Calories: 145 | ||
Calories from Fat: 37 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 6 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 488.7mg | 17 % | |
Potassium 438.8mg | 12 % | |
Total Carbohydrate 17.2g | 5 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 16.2g | ||
Protein 9.2g | 13 % | |
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: 145
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