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Tomato Red Chili Sauce

Mexican.Chef's picture
  Dried ancho chili/Pasilla chilies /3 tablespoons chili powder / 1 teaspoon crushed red pepper 4
  Tomatoes/15-ounce can tomato puree 4 Medium
  Onion 1 Medium, cut up
  Garlic 1 Clove (5 gm), minced
  Salt 1 Teaspoon
  Sugar 1⁄4 Teaspoon
  Cooking oil 1 Tablespoon

Cut chilies open.
Discard stems and seeds.
Cut chilies into small pieces with scissors or a knife.
Place in bowl; cover with boiling water.
Let stand 45 to 60 minutes.
To peel tomatoes, dip them in boiling water for 30 seconds; plunge into cold water.
Slip skins off.
Quarter tomatoes.
Place in blender container; cover and blend till nearly smooth.
Measure 2 cups of the blended tomatoes; return to blender container (or place canned tomato puree in blender container).
Add the drained chilies or chili powder or crushed red pepper.
Add onion, garlic, salt, and sugar; cover and blend till smooth.
In 1 1/2-quart saucepan combine tomato mixture and cooking oil.
Cook and stir over medium heat about 10 minutes or till sauce is slightly thickened.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 367 Calories from Fat 151

% Daily Value*

Total Fat 17 g26.4%

Saturated Fat 2.8 g14.2%

Trans Fat 0 g

Cholesterol 62 mg20.7%

Sodium 2445.8 mg101.9%

Total Carbohydrates 42 g13.9%

Dietary Fiber 9.5 g38%

Sugars 23 g

Protein 17 g34.2%

Vitamin A 82.1% Vitamin C 132.1%

Calcium 10.7% Iron 10.3%

*Based on a 2000 Calorie diet

Tomato Red Chili Sauce Recipe