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Ancho Sauce

 

40

Yield

2

cups

Prep

60

min

Cook

15

min

Ready

75

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

12 whole ancho chilies
dried
*
1 teaspoon salt
or to taste
2 cups water
boiling
1 teaspoon oregano
dried
1 cup tomatoes
peeled, seeded and finely chopped
¾ teaspoon cumin
ground
¼ teaspoon turmeric
*
2 cloves garlic
minced

Directions

Seed and stem chilies under cold running water. Break into one-inch pieces. Place in medium bowl. Add boiling water and soak one hour.

Strain chilies through sieve, reserving liquid. Add tomatoes, garlic, salt, oregano, cumin and tumeric, and blend well.

Pour mixture into heavy small saucepan. Add one cup reserved soaking liquid. Bring to boil, stirring constantly. Reduce heat and simmer until sauce thickens and coats spoon, ten to fifteen minutes.

Serve at room temperature.

Makes 2 cups

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 170g (6.0 oz)
Amount per Serving
Calories 16025% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 620mg 26%
Total Carbohydrate 10g 10%
Dietary Fiber 12g 47%
Sugars g
Protein 14g
Vitamin A 216% Vitamin C 14%
Calcium 6% Iron 34%
* based on a 2,000 calorie diet How is this calculated?

 

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