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Red Chili Sauce


This recipe is part of the recipe for Beef Enchiladas

Yield

Makes about 2-1/2 cups

Ingredients

3 ounces dried ancho chilies (about 5), seeded, deveined and rinsed
2-1/2 cups boiling water
2 tablespoons vegetable oil
2 tablespoons tomato paste
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander

Preparation

  1. Place chilies in medium bowl; cover with boiling water. Let stand 1 hour.
  2. Place chilies along with soaking water in blender; blend until smooth.
  3. Whisk together chili mixture and remaining ingredients in medium saucepan. Bring to a boil. Reduce heat. Cover and simmer 10 minutes, stirring occasionally.

Note

Sauce can be covered and refrigerated up to 3 days or frozen up to 1 month.

Nutritional Information

Serving Size: 2 tablespoons
Sodium 75 mg
Protein >1 g
Fiber 1 g
Carbohydrate 3 g
Saturated Fat >1 g
Total Fat 2 g
Calories from Fat 48 %
Calories 28

Dietary Exchange

Fat .5

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