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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place chiles on a baking sheet. Toast lightly in a 400° oven for 3 or 4 minutes only or until they give off a mild aroma. If burned, chiles will become very bitter. | 2. Remove from the oven, let cool to touch, then remove and discard stems, seeds and any pink pithy materials inside the chiles. Rinse in cool water, drain briefly, then cover chiles with hot water, let stand one hour. | 3. Place chiles in a blender with enough of the water to blend; whirl until smooth, (or scrape pulp from the skin with a table knife, then, put through a wire strainer). Add remaining water, tomato sauce, garlic, oil, salt, oregano, and cumin. Simmer, uncovered, for 10 minutes, stirring occasionally, to blend the flavors. Chill up to 1 week, or freeze for longer storage. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ancho pepper	6	ounces	dried	477.9724	87.4639	20.1735	13.948
hot water	3	cups		0.0	0.0	0.0	0.0
tomato sauce	1/4	cup		-	-	-	-
garlic clove	1			-	-	-	-
salad oil	1/4	cup		472.94	0.0	0.0	53.5
salt	1 1/2	1/2		-	-	-	-
oregano leaf	1	teaspoon	dried crushed	-	-	-	-
cumin	1/4	teaspoon		1.9688	0.2323	0.0935	0.1169

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