You are here

Spanish Sauce

Mormon.Cook's picture
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon
  Chopped celery 1 Cup (16 tbs)
  Sliced mushrooms 4 Ounce
  Canned tomatoes/1 quart tomatoes 28 Ounce
  Sugar 2 Teaspoon
  Salt 1 Teaspoon
  Cayenne pepper 1 Dash

Saute onion and green pepper in butter until softened but not brown. Add remaining ingredients. (Use either celery or mushrooms, or both.) Simmer until vegetables are tender (10 to 15 minutes). Adjust seasonings to taste. Serve with meat, fish, or cheese dishes. If desired, thicken slightly with about 1 tablespoon roux to use in making Spanish Omelet.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 574 Calories from Fat 236

% Daily Value*

Total Fat 27 g41.6%

Saturated Fat 15.9 g79.3%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 3090.3 mg128.8%

Total Carbohydrates 83 g27.6%

Dietary Fiber 19.6 g78.4%

Sugars 17.2 g

Protein 16 g31.2%

Vitamin A 144.4% Vitamin C 228.7%

Calcium 35.2% Iron 61.1%

*Based on a 2000 Calorie diet

Spanish Sauce Recipe