* Exported from MasterCook *
Ancho Chili Sauce
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 15%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds tomatoes -- fresh or canned
20 large garlic clove -- unpeeled
3 ancho chiles -- or chilis negros
2 teaspoons dried oregano
salt
If possible, grill the tomatoes over a charcoal or wood fire until they
are soft but the skins have not blackened. Otherwise, broil them for 5 to
8 minutes, turning them frequently, until they are soft and the skins are
blistered. Puree in a blender and set them aside.
Preheat the oven to 350F. Roast the garlic cloves until they are soft
inside and slightly browned on the outside, about 20 minutes. Let them
cool briefly;
then peel. Put them in a small blender jar, and blend them with some of
the tomato puree.
Roast the chilies in the oven until they puff up and are fragrant, about 3
to 5 minutes. Remove the stems, seeds, and veins, tear into pieces, then
blend in a small blender jar or spice mill. Roast the oregano in a dry
skillet until it is aromatic, and remove it to a dish to stop the cooking.
Heat the tomatoes; season them with the garlic puree, chili, oregano, and
salt, and simmer for 15 to 20 minutes.
Makes about 3 cups (6 one-half cup servings)
AuthorNote: This sauce has only a few ingredients, but it is robustly
seasoned with roasted garlic and ancho chilies. We use it with the Crepas
con Quesco y Verduras, and it goes well in th Corn and Zucchini Timbale
with Ancho Chili Sauce, and with grilled polenta and grilled vegetables.
Cuisine:
"Mexican"
Source:
"Greens Cookbook by Deborah Madison"
S(Formatted by Chupa Babi):
"July 2013"
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 69 Calories; 1g Fat (13.8% calories
from fat); 3g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 18mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2
Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
