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Ancho Chile Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.1171
Energy (kCal)335.8028
Carbohydrates (g)23.3828
Total fats (g)27.5971
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid. | 2. Heat oil in heavy medium saucepan over medium heat. Add onion and saute until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile; simmer 2 minutes. Add 3 tablespoons reserved chile soaking liquid, ketchup and all remaining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly. | 3. Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. May be made 3 days ahead; cover and chill. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ancho chile 1 stemmed seeded dried - - - -
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    tomato paste 1 tablespoon 13.12 3.0256 0.6912 0.0752
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    red wine 1/2 cup - - - -
    ketchup 1/2 cup - - - -
    apple cider vinegar 1 tablespoon - - - -
    dark brown sugar 1 tablespoon - - - -
    worcestershire sauce 2 teaspoons 8.84 2.2055 0.0 0.0
    cumin 1/4 teaspoon ground 1.9688 0.2323 0.0935 0.1169
    salt - - - -
    pepper - - - -

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



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