Enchilada Red Sauce - low sodium
- Minutes to Cook:
- Number of Servings: 10
Ingredients
10 Large Dried Red Chilies3 Cups Water
Remove stems and seeds
Rehydrate chile peppers in 3 cups of water boil 30 min.
Remove chiles from broth, reserve broth for later
Puree rehydrated chiles in blender or food processor add the reserved broth as needed for a smooth sauce.
Strain the sauce to remove seeds or tough pieces of skin before serving.
Yeilds about 10, 1/2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user ASKCHER.
Rehydrate chile peppers in 3 cups of water boil 30 min.
Remove chiles from broth, reserve broth for later
Puree rehydrated chiles in blender or food processor add the reserved broth as needed for a smooth sauce.
Strain the sauce to remove seeds or tough pieces of skin before serving.
Yeilds about 10, 1/2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user ASKCHER.
Nutritional Info Amount Per Serving
- Calories: 24.1
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 6.9 mg
- Total Carbs: 3.6 g
- Dietary Fiber: 1.9 g
- Protein: 0.9 g
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