| rustic Red Chile Sauce this Rustic Sauce Is Used Over Enchiladas Or Tamales. You Can Also Serve It On Top Of Chicken Breast, Pork Chops Or Grilled Steak. low Fat - Low Calorie 10 To 12 Large Dried Ancho Chiles (20 If Small To Medium)
2 To 3 Cups Water (divided Use)
1 Small White Onion, Chopped
3 To 6 Chipotle Peppers In Adobo Sauce
3 Tablespoons Adobo Sauce
1 Clove Garlic
1 Teaspoon Cumin
1 Teaspoon Mexican Oregano
1 Teaspoon Salt wash The Dried Anchos. Soak Overnight Or Fill A Medium Pan With Hot Water (enough To Cover The Peppers). Bring The Water To A Boil, Remove From Heat, Then Add The Peppers And Soak 30 Minutes. Save The Water. in A Skillet, Sauté Onion In 2 To 3 Tablespoons Of Water Until Soft And Clear (sautéing In Oil Can Cause A Bitter Taste). Do Not Brown The Onion. clean Stems And Seeds From Anchos. Sprinkle Water In The Skillet Over A Medium Heat. Lay The Chiles Flat. Sauté For 1 Minute On Each Side Do Not Burn The Skin. If You Do Burn A Spot, Cut It Off Or The Taste Will Taint The Whole Batch. in A Blender Add 1 Cup Of Reserved Water, Ancho Peppers, Onion, Chipotles, Adobo Sauce, Garlic, Cumin, Mexican Oregano And Salt. (the Chipotle Peppers Are Hot, So Add To Taste.) Slowly Add 1 Cup Of Water And Puree Until The Ingredients Are Smooth. There Should Be No Skin Pulp In The Sauce. If You Want It Hotter, Add A Few Fresh Jalapeños (not Pickled). The Sauce Should Mound Slightly When Finished, So You May Have To Add A Little More Water To Thin It. Makes 4 Cups. the Sauce Keeps For About A Week In The Refrigerator, And It Freezes Well. per Tablespoon: Cal 33 (21% Fat) Fat 1 G (no Sat) Fiber 2 G No Chol Sodium 96 Mg Carb 6 G Calcium 8 Mg |
