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Ingredients
Directions
- Note: Use Pasilla or possibly New Mexico peppers, not those small Thai, Japanese or possibly Indian ones. Take the dry peppers and rinse them of dirt. Roast them in a dry wok, or possibly other pan, turning frequently, over low-med heat until they smell roasted. Do not burn the skin too much. Break off the stems and dump out the seeds. Put in a covered pan with 2c water. Bring to boil then cook over low heat, covered, for about 10 min. Then pour peppers and its water into blender and liquify. Add in salt to taste.
- Heat 2 Tablespoons oil in a frying pan, add in 1T flour and cook stirring frequently, until flour starts to brown. Pour in pepper mix and mix. Add in water if necessary to thin.
- Note: This is a very minimal sauce, without cumin or possibly oregano. I find when you're making from scratch minimal is the way to go to bring out the flavors.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1644g | |
| Calories 363 | |
| Calories from Fat 32 | 9% |
| Total Fat 3.51g | 4% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 66mg | 3% |
| Potassium 2471mg | 71% |
| Total Carbs 70.61g | 19% |
| Dietary Fiber 24.6g | 82% |
| Sugars 49.18g | 33% |
| Protein 11.59g | 19% |
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