Salsa de Chile Rojo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
10-12 whole dried ancho chiles (may combine with pasilla or California green Chilies)3 C HOT water1/4 C Tomato sauce or paste1 clove garlic, minced or pressed1/4 C Salad Oil1 1/2 tsp Salt1 tsp Oregano leaves, minced or crumbled1/4 tsp Ground Cumin
1. Place chiles on a baking sheet. Toast lightly in the oven for 3-4 minutes only or until they give off a mild aroma.
2. Remove chiles from oven, let cool to touch. Remove and discard stems, seeds, and any pink pithy material inside chiles. Rinse in cool water, drain briefly, then cover chiles with HOT water; let stand 1 HOUR.
3. Place chiles in a blender with enough of the water to blend; whirl until smooth, then put through a wire strainer. Add remaining water, tomato sauce, garlic, oil, salt, oregano, and cumin. Simmer uncovered for 10 minutes, stirring occasionally, to blend flavors.
Makes 3 1/2 cups
Number of Servings: 16
Recipe submitted by SparkPeople user KIMIKO75.
2. Remove chiles from oven, let cool to touch. Remove and discard stems, seeds, and any pink pithy material inside chiles. Rinse in cool water, drain briefly, then cover chiles with HOT water; let stand 1 HOUR.
3. Place chiles in a blender with enough of the water to blend; whirl until smooth, then put through a wire strainer. Add remaining water, tomato sauce, garlic, oil, salt, oregano, and cumin. Simmer uncovered for 10 minutes, stirring occasionally, to blend flavors.
Makes 3 1/2 cups
Number of Servings: 16
Recipe submitted by SparkPeople user KIMIKO75.
Nutritional Info Amount Per Serving
- Calories: 58.5
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 234.0 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 2.3 g
- Protein: 1.3 g
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