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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 c. minced onion
- 2 x garlic cloves chopped
- 1 1/2 c. chili sauce
- 1 c. apple juice
- 1/3 c. Worcestershire sauce
- 1/4 c. cider vinegar
- 1 can tomato sauce
- 2 x dry ancho chilies seeded, minced
- 1 tsp cumin
- 1 tsp dry mustard
- 1/4 tsp salt
Direcciones
- Heat oil in medium saucepan over medium-high heat till warm. Add in onions and garlic; cook and stir 3 to 4 min or possibly till crisp-tender.
- Add in all other ingredients; mix well. Bring to a boil. Reduce heat to low; simmer one hour or possibly till sauce is of desired consistency, stirring occasionally.
- Serve sauce over pork ribs or possibly chicken.
- Comments: Ancho chilies are dry poblano chilies and are the sweetest of the dry chilies. These deep-red chilies measure from three to four inches long.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1368g | |
| Calories 545 | |
| Calories from Fat 158 | 29% |
| Total Fat 18.06g | 23% |
| Saturated Fat 2.53g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6109mg | 255% |
| Potassium 3257mg | 93% |
| Total Carbs 90.21g | 24% |
| Dietary Fiber 12.4g | 41% |
| Sugars 59.5g | 40% |
| Protein 13.19g | 21% |
