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Garlic Red Chili Sauce

Mexican.Chef's picture
Ingredients
  Ancho chilies 85 Gram (3oz, dried , toasted, seeded, deveined, rinsed)
  Boiling water 625 Milliliter (2 1/2 cups)
  Vegetable oil 30 Milliliter (2 Tablespoon)
  Tomato paste 30 Milliliter (2 Tablespoon)
  Garlic 1 Clove (5 gm), minced
  Salt 2 Milliliter (1/2 teaspoon)
  Oregano 2 Milliliter, dried (1/2 teaspoon)
  Cumin 1 Milliliter, ground (1/4 tsp)
  Coriander 1 Milliliter, ground (1/4 tsp)
Directions

1. Place chilies in medium bowl with boiling water; let stand 1 hour.
2. Transfer chilies and soaking water to blender container; process until smooth. Transfer puree to 2-quart (2-L) saucepan; whisk in remaining ingredients.
3. Heat over medium-high heat to boiling; reduce heat to very low. Simmer, covered, stirring occasionally, 10 minutes.

Recipe Summary

Cuisine: 
Mexican
Method: 
Boiled
Ingredient: 
Chili

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 546 Calories from Fat 329

% Daily Value*

Total Fat 38 g57.8%

Saturated Fat 4.7 g23.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 875.7 mg36.5%

Total Carbohydrates 53 g17.6%

Dietary Fiber 20.7 g82.7%

Sugars 3.8 g

Protein 12 g24.2%

Vitamin A 361% Vitamin C 18.6%

Calcium 13.2% Iron 65.8%

*Based on a 2000 Calorie diet

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Garlic Red Chili Sauce Recipe