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Ranchero Salsa,

1

Ancho chilli

1

Gaujillo chilli

1

de Arbol chilli

1

Cascabel chilli

-- (or a combination to your taste) . --

1

Cup

white onion, finely chopped

1/2

Cup

celery, finely chopped

1

tablespoon

Mexican Spice Blend

1

tablespoon

Cornstarch

14 1/2

Can Whole Tomatoes

2

Cups

Chicken Stock

1

Toast the chillies Ad the chillies, shedded by hand

2

Heat two Tbl. of neutral oil in a heavy saucepot or skillet and sautefor 2 to three minutes.

3

add a Tbl. or so of the spice blend, 1 Tbl. Cornstarch, a 14.5 ounce can of whole tomatoes and two cups of chichen or beef broth.

4

Simmer for about 1/2 hour and combine in a blender in batches.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (251.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 8 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1235

Calories From Fat (8%)

97.42

% Daily Value

Total Fat 11.39g

18%

Saturated Fat 1.98g

10%

Cholesterol 0mg

0%

Sodium 9936.34mg

414%

Potassium 12934.18mg

370%

Total Carbohydrates 274g

91%

Fiber 66.8g

267%

Sugar 159.03g

 

Protein 61.43g

123%