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Ingredientes
- (Basic Green Chili Sauce)
- 2 Tbsp. oil
- 1/2 x white onion -- minced
- 2 Tbsp. flour
- 2 c. green chilies -- roast, peel, chop
- 1/4 c. garlic puree --
- 2 c. chicken stock
- 3/4 tsp salt -- or possibly to taste
Direcciones
- Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic
- In a blender with about 2 c. of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.
- In a medium skillet, saute/fry onion in oil till translucent/soft. Add in the flour and mix well. Stir in the chilies, garlic puree, stock and salt and simmer 20 min. Puree in blender. Use immediately as a hot sauce for enchiladas. Or possibly chill or possibly freeze.
- Yield: 1 qt
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 570g | |
| Calories 350 | |
| Calories from Fat 246 | 70% |
| Total Fat 27.88g | 35% |
| Saturated Fat 2.21g | 9% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2494mg | 104% |
| Potassium 468mg | 13% |
| Total Carbs 18.44g | 5% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.14g | 1% |
| Protein 6.89g | 11% |
