RecipeDB

Cooking in progress....

Basic Red Sauce (Salsa De Chile Rojo)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.2786
Energy (kCal)536.29
Carbohydrates (g)12.9284
Total fats (g)55.9462
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak chiles in warm water until softened, about 30 minutes. Drain; strain and reserve liquid. Remove stems and seeds and membranes from the chiles. Cook and stir onion and garlic in oil in a 2-qt. saucepan until onion is tender. Add chiles and 2 cups of the reserved liquid , the tomato sauce, oregano, cumin and salt. Simmer uncovered 20 minutes. Cool. | 2. Transfer to blender container; cover and blend on low speed until smooth. Strain. Refrigerate sauce no longer than 10 days. | 3. Note: I strain mine in a mesh strainer or colander. It takes a few minutes, but keep thinking of how great this is going to taste! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ancho chilies 8 - - - -
    water 3 1/2 cups 0.0 0.0 0.0 0.0
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    garlic clove 2 chopped - - - -
    vegetable oil 1/4 cup 469.79 0.0 0.0 54.5
    tomato sauce 1 can - - - -
    mexican oregano 1 tablespoon dried - - - -
    cumin seed 1 tablespoon 22.5 2.6544 1.0686 1.3362
    salt 1 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition