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Ingredientes
- 1/4 c. Am rice flour
- 1/4 c. Am toasted garbanzo flour
- 2 Tbsp. Chili pwdr
- 1 tsp Cumin pwdr
- 1 tsp Grnd red pepper
- 1 tsp Sea salt
- 1/2 tsp Garlic pwdr
- 1 quart Cool water - in a deep sauce pan
Direcciones
- Mix all dry ingredients together. Add in to 1 qt of cool water in saucepan. Cook over medium heat, stirring constantly till simmering and thick. USe over enchiladas or possibly to season grain dishes.
- SUGGESTIONS: Chill extra sauce. Double or possibly triple the dry ingredients. Store the dry fold in a tightly closed jar. Use 3/4 c. of the dry mix to one qt of cool water to make sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 973g | |
| Calories 65 | |
| Calories from Fat 26 | 40% |
| Total Fat 3.06g | 4% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2520mg | 105% |
| Potassium 367mg | 10% |
| Total Carbs 11.51g | 3% |
| Dietary Fiber 6.0g | 20% |
| Sugars 1.48g | 1% |
| Protein 2.68g | 4% |
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