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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine all ingredients except cornstarch in large saucepan and bring to a boil over med-high heat. | 2. Reduce the mixture for 10-15 minutes. | 3. Add the cornstarch. | 4. Reduce heat to a simmer, and cook for 5 to 10 minutes. The sauce should be thickened, but quite pourable, with no taste of raw cornstarch. | 5. This is good with some chopped or shredded chicken breast in it. | 6. Keeps in refrigerator up to 5 days, and freezes well. Might need to add a little water when reheating. | 7. Can be doubled/multiplied. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	4	cups		0.0	0.0	0.0	0.0
green chili pepper	2	cups	chopped roasted	120.0	28.38	6.0	0.6
tomato	2	cup	chopped canned crushed	82.8	18.36	4.32	0.72
white onion	2	teaspoons	minced	2.6667	0.6227	0.0733	0.0067
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
salt	1/2	teaspoon		-	-	-	-
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
water	2	tablespoons		0.0	0.0	0.0	0.0
salt pepper				-	-	-	-

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