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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 249g Recipe makes 3 cups) |
||
| Calories 109 | ||
| Calories from Fat 49 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.5g | 8% | |
| Saturated Fat 1.0g | 5% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 921mg | 38% | |
| Potassium 416mg | 11% | |
| Total Carbohydrate 11.3g | 3% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 5.8g | ||
| Protein 4.4g | 8% | |
Senor Pico's Picante Sauce
By: Miss Annie
Apr 27, 2002
From the Senor Pico restaurant in Los Angeles. This sauce was used on chile rellenos, but goes well with other dishes.
3 cups
Ingredients
- 1/2 cup chopped onion
- jalapenos, minced (to your taste, I use 3)
- 1 clove garlic, minced
- 1 tablespoon peanut oil
- 2 tablespoons tomato paste
- 1 cup tomato, peeled and chopped
- 1 3/4 cups chicken broth
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 teaspoon vinegar
- 1 tablespoon flour
Directions
1
Saute onion, garlic, and hot peppers in oil until the onion is trasparent, but not browned.2
Add tomato paste and chopped tomatoes.3
Simmer about 2 minutes; add broth, sugar, salt and vinegar.4
Simmer until the tomatoes are cooked, then puree in a blender.5
Re-heat and thicken lightly with flour mixed with 1-2 Tablespoons cold water.6
Cook, stirring, until sauce comes to a boil.7
Remove from heat.8
Top rellenos with sauce.
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- Course > Condiments, etc. > Sauces
- Main Ingredient > Vegetables
- Cuisine > North American > United States > Southwestern > Tex-Mex
- Cuisine > North American > United States > Western > Californian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Number of Servings
- Occasion > Taste/Mood > Spicy
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
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Featured Reviews for This Recipe
From: najwa
On Sep 28, 2005
Wonderful! I had some tomatoes that were going soft, about 3 cups, and I used that instead of one cup of tomatoes, keeping the other ingredients the same .. An excellent recipe! My husband loved this! Thanks for sharing, I will always use this recipe!
From: Noo
On Aug 22, 2008
What a great tasting sauce! I used two jalapeno and a cayenne chilli pepper.The depth and warmth of the chilli flavour was delicious.I pureed my sauce,but didn't make it completely smooth,just leaving a little textur.I also didn't bother to use the flour to thicken it,I didn't think that it needed it.This was added to taco meat with great success,and this morning I made breakfast enchiladas with it, to rave reviews.Thank you Miss Annie,for a great tasting easy recipe,that is so versatile.
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