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Salsa Borracho for Enchiladas

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Submitted by brencurt

YIELD

3 cups

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

3 45
TABLESPOONS ML BUTTER
4 4
CLOVES CLOVES GARLIC
minced
4 6E+1
TABLESPOONS ML CHILI POWDER
4 4
EACH EACH JALAPEÑO PEPPER
diced *
2 473
CUPS ML TOMATOES
diced
2 3E+1
TABLESPOONS ML TOMATO PASTE
½ 118
CUP ML BEER

Directions

In nonaluminum pan, melt the butter over medium low heat.

Add the garlic, chili powder, and jalapenos.

Sauté until the chili powder begins to foam.

Add remaining ingredients and bring to a boil.

Simmer for 5 minutes.

Remove from heat.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 154g (5.4 oz)
Amount per Serving
Calories 145 62% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 146mg 6%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 16%
Sugars g
Protein 6g
Vitamin A 64% Vitamin C 34%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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