Chiles Rellenos Sauce
Yield
2 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
|
|
| 2 | each |
garlic
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | cups |
tomatoes
canned |
|
| 4 | cups |
chicken broth
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| 1 | tablespoon |
oregano
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
|
|
| 2 | each |
garlic
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 473 | ml |
tomatoes
canned |
|
| 946 | ml |
chicken broth
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 15 | ml |
oregano
|
|
Directions
Chop onion and crush garlic.
Cook in oil until wilted.
Add tomatoes and press through strainer.
Mix with broth and bring to a boil.
Season to taste with salt, pepper and oregano.
Heat the chiles in boiling sauce for about five minutes.
