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Red Sauce

8

Ancho Chilies

3 1/2

c

Warm Water

1/2

c

Onion, Chopped

2

ea

Garlic, Cloves, chopped

1/4

c

Vegetable Oil

8

oz

Tomato Sauce, 1 cn

1

T

Oregano Leaves, Dried

1

T

Cumin Seed

1

t

Salt

1

Cover chiles with warm water. Let stand until softened, about 30

2

minutes; drain. Strain liquid; reserve. Remove stems, seeds and

3

membranes from chilies. Cook and stir onion and garlic in oil in a

4

-quart saucepan until onion is tender. Stir in chilies, 2 cups of the

5

reserved liquid and the remaining ingredients. Heat to boiling, reduce

6

heat. Simmer, uncovered, 20 minutes; cool. Pour into a food processor

7

work bowl fitted with steel blade or into a blender container; cover and

8

process until smooth. Cover and refrigerate up to 10 days. Makes about 2

9

/2 cups sauce.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (34 ounces).

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

Nutrition information calculated from recipe ingredients. 6 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

513.78

Calories From Fat (94%)

482.45

% Daily Value

Total Fat 54.58g

84%

Saturated Fat 4.05g

20%

Cholesterol 0mg

0%

Sodium 28.09mg

1%

Potassium 125.1mg

4%

Total Carbohydrates 7.47g

2%

Fiber 1.36g

5%

Sugar 3.39g

 

Protein 0.88g

2%