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Chipotle Sauce

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Submitted by audreybeattie

YIELD

8 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

2 2
2 2
SLICES SLICES BACON
finely cut up
¼ 59
CUP ML ONIONS
finely chopped
3 7.1E+2
CUPS ML TOMATOES
finely chopped
1 237
CUP ML BEEF STOCK
¼ 59
CUP ML CARROTS
finely chopped
¼ 59
CUP ML CELERY
finely chopped
¼ 59
CUP ML CILANTRO
fresh, snipped
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER

Directions

Cover chilies with warm water.

Let stand until softened, about 1 hour.

Drain and finely chop.

Cook and stir bacon and onion in a 2- quart saucepan until bacon is crisp; stir in chilies and remaining ingredients.

  • You can make this sauce as hot as you want by adding up to a total of 4 dried Chipotle chiles.
* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 112g (4.0 oz)
Amount per Serving
Calories 31 30% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 262mg 11%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 4g
Vitamin A 25% Vitamin C 16%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
 

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