|Nutritional Guidelines (per serving)|
|Servings: About 2 Cups (16 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This chile sauce is made with dried ancho chile peppers. Use this simple sauce with enchiladas, or use itwith grilled fish or chicken.
- 2 dried ancho chiles
- 1/4 cup onion (chopped)
- 1 tablespoon vegetable oil
- 2 small tomatoes (peeled and chopped)
- 1/4 cup raisins
- dash dried leaf oregano
- dash cumin
- 2 cups chicken broth
Soak ancho peppers in hot water for 15 minutes. remove stems and seeds; chop. Sauté chopped chiles and onion in vegetable oil until tender. Add the tomatoes, raisins, cumin, oregano, and chicken broth; simmer 10 minutes longer.
Transfer to a blender and blend until sauce is smooth.
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