Try this Vegetarian Green Chile Sauce recipe, or contribute your own.
Suggest a better descriptionThe recipes below are from the Rancho de Chimayo Cookbook -- certainly one of my favorite New Mexican restaurants! Combine all ingredients except the cornstarch in a large saucepan and bring to a boil over medium heat. Reduce the mixture for 10-15 minutes. Add the cornstarch. Reduce the heat to a simmer and cook for 5 to 10 minutes. The sauce should be thickened but quite pourable with no taste of raw cornstarch. Vegetarian chile sauce keeps up to 5 days in the fridge. Freezes well. Posted to MM-Recipes Digest V4 #250 by Cindy Wysocki
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Serving Size: 1 Serving (254g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 57 | ||
Calories from Fat: 5 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.2mg | 0 % | |
Potassium 635.3mg | 17 % | |
Total Carbohydrate 12.7g | 4 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 8.9g | ||
Protein 2.7g | 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: 57
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