Ranchero Sauce
- Number of Servings: 4
Ingredients
1/2 T. butter spread1/2 med. onion, diced2 cloves of garlic, minced14 oz. can diced tomatos2 t. salt1 t. sugar14 oz. can chicken broth1 dash cayenne pepper1 t. garlic powder1/2 t. cumin
1) In a large saucepan melt butter spread, add onion and garlic and sweat about 7-10 min.
2) Stir in tomatoes, salt, and sugar and cook for 5 min.
3) Add chicken stock, cayenne, garlic powder, and cumin and bring to a boil.
4)Lower heat and simmer for 1/2 an hour to concentrate flavors.
5) Remove from heat and pour through a mesh strainer. Discard cooked veggies. Keep strained liquid in the refridgerator up to 1-2 weeks.
Number of Servings: 4
Recipe submitted by SparkPeople user LEDANSER.
2) Stir in tomatoes, salt, and sugar and cook for 5 min.
3) Add chicken stock, cayenne, garlic powder, and cumin and bring to a boil.
4)Lower heat and simmer for 1/2 an hour to concentrate flavors.
5) Remove from heat and pour through a mesh strainer. Discard cooked veggies. Keep strained liquid in the refridgerator up to 1-2 weeks.
Number of Servings: 4
Recipe submitted by SparkPeople user LEDANSER.
Nutritional Info Amount Per Serving
- Calories: 66.2
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,747.2 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 0.3 g
- Protein: 2.8 g
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