Red Chile Sauce
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 52.5
- Total Fat: 1.6 g
- Cholesterol: 0.9 mg
- Sodium: 266.1 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 3.5 g
- Protein: 2.2 g
View full nutritional breakdown of Red Chile Sauce calories by ingredient
Introduction
Spicey & Savory Sauce for Enchildas, Tamales, Over Eggs, Beans, Rice, Tacos, Pot Roast , ect.Not added to calorie count but a variation for a very special sauce secret: add a pinch of cinnamon, 1/4 tsp unsweetened cocoa powder or square of your favorite extra dark chocolate
Any dried chile will work however the flavor and heat will vary
12 - 1/4 cup servings to calculate calories
Spicey & Savory Sauce for Enchildas, Tamales, Over Eggs, Beans, Rice, Tacos, Pot Roast , ect.
Not added to calorie count but a variation for a very special sauce secret: add a pinch of cinnamon, 1/4 tsp unsweetened cocoa powder or square of your favorite extra dark chocolate
Any dried chile will work however the flavor and heat will vary
12 - 1/4 cup servings to calculate calories
Number of Servings: 12
Ingredients
-
2 packages of Dried New Mexican Chiles
3 Cups of water
1 large Onion
4 Garlic, Cloves
1 can Beef or Chicken broth
1 tsp. Salt
1/2 tsp. Black Pepper
1 tsp Oregano, dried
1/2 tsp Cumin, dried
1 TBL. Butter
Water as needed for smoothness
Directions
Use Extreme caution when handling chiles, Do Not touch face - Wash your hands throughly before and after this process
Remove the stems and seeds from Chiles
Boil 3 cups of water and add the chiles
Boil for 3 min then cover and steep chiles for at least 30 minutes
Remove hydrated chiles and transfer to blender
Reserve boiled water set aside.
Blend chilies adding reserved water until a smooth puree sauce forms
Strain the blended chile mixture to remove left over tough skins and seeds.
In seperate pot lightly saute garlic & onion with 1 tbl. butter
Add blended chile sauce, spices and beef or chicken broth to saute mixture
Bring to boil
Simmer for 30 min.
Add to recipe or dish as desired
Cool and refrigerate unused portions.
Number of Servings: 12
Recipe submitted by SparkPeople user ASKCHER.
Remove the stems and seeds from Chiles
Boil 3 cups of water and add the chiles
Boil for 3 min then cover and steep chiles for at least 30 minutes
Remove hydrated chiles and transfer to blender
Reserve boiled water set aside.
Blend chilies adding reserved water until a smooth puree sauce forms
Strain the blended chile mixture to remove left over tough skins and seeds.
In seperate pot lightly saute garlic & onion with 1 tbl. butter
Add blended chile sauce, spices and beef or chicken broth to saute mixture
Bring to boil
Simmer for 30 min.
Add to recipe or dish as desired
Cool and refrigerate unused portions.
Number of Servings: 12
Recipe submitted by SparkPeople user ASKCHER.
Member Ratings For This Recipe
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MELROKKS
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