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Salsa Rossa Red Sauce

Flavor.of.Europe's picture
Ingredients
  Onion 1 Large, peeled, finely chopped
  Olive oil 6 Tablespoon
  Dry white wine 1⁄2 Pint (300 Milliliter, 1 1/4 Cups)
  Tomatoes 1 Pound, drained and coarsely chopped (300 Gram)
  Dried chilies 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Salt To Taste
  Lemon 1 , juiced
Directions

Heat 2 tbsp of olive oil in a saucepan.
Add onion, and cook until soft and golden.
Next add white wine, increasing heat to evaporate.
Then add tomatoes and chillies.
Season with salt and pepper.
Cook for about 1 hr., pressing the sauce with the back of a wooden spoon to reduce to a pulp.
Remove from heat, stir in lemon juice and remaining oil, and adjust seasoning.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Mexican
Method: 
Boiled
Dish: 
Sauce
Restriction: 
Vegan, Vegetarian
Ingredient: 
Tomato
Interest: 
Healthy

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4.225
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1221 Calories from Fat 809

% Daily Value*

Total Fat 92 g140.9%

Saturated Fat 12.7 g63.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 441 mg18.4%

Total Carbohydrates 62 g20.6%

Dietary Fiber 14.5 g57.8%

Sugars 28.5 g

Protein 9 g17.3%

Vitamin A 89.3% Vitamin C 210.6%

Calcium 18.1% Iron 21.6%

*Based on a 2000 Calorie diet

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Salsa Rossa Red Sauce Recipe