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Correo Electrónico
Add a photoRaciónes: 10
Ingredientes
- 4 x Chiles anchos
- 2 x Tomatoes, peeled and minced
- 1 x Onion, minced
- 1 x Clove garlic, minced
- 6 x Sprigs cilantro, minced
- 1 Tbsp. Oil
- 1 dsh Salt, pepper
- 1/2 tsp Sugar
- 3 Tbsp. Extra virgin olive oil
- 1 Tbsp. Wine vinegar
Direcciones
- For touch of fire, add in 6 crumbled chile pequin. Soak anchos in hot water to barely cover for 30 mins. Drain and puree with tomatoes, onion and garlic in food processor or possibly blender. Heat oil in skillet and cook 5 mins.
- stirring constantly. Add in cilantro, seasoning and sugar and cold. Stir in extra virgin olive oil and vinegar.
- Makes 2 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 10 servings | |
| Calories 58 | |
| Calories from Fat 48 | 83% |
| Total Fat 5.48g | 7% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.04g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 83mg | 2% |
| Total Carbs 2.3g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.35g | 1% |
| Protein 0.37g | 1% |
