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Irma's Red Enchilada Sauce (Salsa De Chile Rojo)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.7121
Energy (kCal)461.8275
Carbohydrates (g)2.4481
Total fats (g)51.2473
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375°F. | 2. Place chiles on a wire cooling rack on a baking sheet. | 3. Roast 4-5 minutes, NO MORE THEY"LL TURN BITTER! | 4. Let them cool to touch. | 5. Cut tops off, split in two with a sharp knife. | 6. Remove seeds and veins, the soft part that holds the seeds. | 7. Cover with boiling water, let steep an hour. | 8. Remove each half to a platter and scrape the pulp with the edge of a spoon. After handling chiles wash your hands with warm water and baking soda to nutralize the chile juice. It's an acid. You can safely wash your eyes too. | 9. Combine all ingredients including the water in a sauce pan. | 10. Bring to a simmer, simmer for 15 minutes. | 11. Stirring occasionly. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pasilla pepper 5 - - - -
    ancho chile 5 dried - - - -
    water 2 cups boiling 0.0 0.0 0.0 0.0
    tomato sauce 2 cups - - - -
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    oil 1/4 cup 448.95 0.0 0.1435 50.9835
    kosher salt 3/4 teaspoon - - - -
    mexican oregano 1 teaspoon crumbled - - - -
    cumin seed 1/2 teaspoon 3.9375 0.4645 0.187 0.2338

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



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