Homemade Red Chile Sauce
|Lard/Bacon drippings||2 Tablespoon|
|Ground red chili||3⁄4 Cup (12 tbs)|
|Beef bouillon/Water||2 Cup (32 tbs) (Cooled)|
|Garlic||1 Clove (5 gm), crushed|
1 Melt lard in a saucepan over low heat. Add the flour and stir until well mixed and slightly browned.
2 Add the smaller amount of chile to the bouillon or water, either when trying a new batch of chile or when preparing this recipe for the first time. Taste, then add more chile after the water is well mixed into the roux. Stir constantly when adding the water and continue to stir until a smooth sauce is obtained. Add tomato sauce, if desired (Tex-Mex cooks omit this). Slowly add it to the flour mixture, stirring constantly.
3 Season; taste and adjust the seasonings.
4 Simmer for at least 10 minutes, or longer, to develop the flavor.
Serving size: Complete recipe
Calories 786 Calories from Fat 455
% Daily Value*
Total Fat 51 g77.9%
Saturated Fat 14.4 g71.8%
Trans Fat 0 g
Cholesterol 28.5 mg9.5%
Sodium 3404.9 mg141.9%
Total Carbohydrates 55 g18.4%
Dietary Fiber 31.3 g125.4%
Sugars 0.1 g
Protein 29 g58.4%
Vitamin A 81.2% Vitamin C 121%
Calcium 4.3% Iron 12.8%
*Based on a 2000 Calorie diet