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Ingredientes
- 1 Tbsp. corn oil
- 3/4 c. coarsely-minced liquid removed roasted red peppers from a jar
- 1/2 c. minced onion
- 1/4 c. minced celery
- 1/4 c. minced carrot
- 2 x garlic cloves minced
- 1 c. beef stock or possibly canned beef broth or possibly more if needed
- 1/2 c. apple juice or possibly more if needed
- 3 Tbsp. whipping cream
- 1/2 Tbsp. coarsely-minced canned chipotle chilies Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Heat 1 Tbsp. corn oil in heavy medium saucepan over medium-high heat. Add in roasted peppers, onion, celery, carrot and garlic and saute/fry till onions are translucent/soft, about 10 min. Add in 1 c. beef stock and 1/2 c. apple juice and simmer uncovered over medium heat 15 min. Add in whipping cream and chipotle chilies and simmer 5 min longer.
- Transfer sauce to blender. Puree till smooth. Strain sauce. Season to taste with salt and pepper. Thin sauce with more stock and apple juice if necessary. (Sauce can be prepared 1 day ahead. Cover and chill. Rewarm sauce over low heat before using.)
- This recipe yields about 1 3/4 c..
- Yield: 1 3/4 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 550g | |
| Calories 401 | |
| Calories from Fat 274 | 68% |
| Total Fat 31.14g | 39% |
| Saturated Fat 12.47g | 50% |
| Trans Fat 0.04g | |
| Cholesterol 62mg | 21% |
| Sodium 846mg | 35% |
| Potassium 564mg | 16% |
| Total Carbs 27.21g | 7% |
| Dietary Fiber 2.7g | 9% |
| Sugars 16.84g | 11% |
| Protein 5.33g | 9% |
