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Red Chile-Tomato Sauce - Vegetarian

Recipe #296441 | 1 hour | 30 min prep | SERVES 12 , 2 1/4 Cups (Change Servings)
(0) RATE IT NOW READ REVIEWS

Brandess

RECIPE BY: Brandess

I do not remember where this recipe originated, but I have been making it for about a year now and have found several applications for it. I love it for enchiladas! It is also great to pour a little in a bowl and fresh chopped tomato, avocado and black beans to use as a dip for tortilla chips. TO MAKE VEGETARIAN FRIENDLY, USE VEGETABLE STOCK.

Posted on: Apr 4, 2008

Print Recipe

Ingredients

  • 2 ancho chili
  • 3 tablespoons vegetable oil
  • 1 large red onion, finely chopped
  • 3 garlic clove, finely chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon dried Mexican oregano
  • 1 cup dry white wine
  • 1 (16 ounce) can plum tomato, pureed
  • 2 cups chicken stock (or vegetable stock)
  • salt & freshly ground black pepper

    • Directions

    1. 1
      Bring 2 cups of water to a boil in a small saucepan. Add chilies, remove from heat and let sit for 30 minutes.
    2. 2
      Remove stems and seeds, place in food processor with 1/4 cup of the soaking liquid and puree until smooth.
    3. 3
      Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft. Add garlic and cook for 1 minute. Add cumin and oregano and cook for 1 minute. Add ancho puree and cook for 2 to 3 minutes.
    4. 4
      Add wine, tomatoes and stock and cook for 25 to 20 minutes or until slightly thickened. Season with salt and pepper, to taste.

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    Nutrition Facts

    Serving Size 1 (118g)

    Recipe makes 12 servings

    Calories 85
    Calories from Fat 39 (46%)
    Amount Per Serving %DV
    Total Fat 4.4g 6%
    Saturated Fat 0.6g 3%
    Monounsaturated Fat 1.3g
    Polyunsaturated Fat 2.2g
    Trans Fat 0.0g
    Cholesterol 1mg 0%
    Sodium 62mg 2%
    Potassium 251mg 7%
    Total Carbohydrate 6.9g 2%
    Dietary Fiber 1.5g 6%
    Sugars 2.4g
    Protein 2.0g 3%
    Vitamin A 935mcg 18%
    Vitamin B6 0.2mg 10%
    Vitamin B12 0.0mcg 0%
    Vitamin C 6mg 10%
    Vitamin E 1mcg 3%
    Calcium 24mg 2%
    Iron 1mg 6%

    detailed view...

    how is this calculated?

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