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Ingredients
- 6 ounce (about 10 to 12 ) whole dry ancho, pasilla or possibly california chiles, (or possibly a mix)
- 3 c. Warm water
- 1/4 c. Tomato sauce or possibly tomato puree
- 1 sm Clove garlic, chopped
- 1/4 c. Salad oil
- 1Â 1/2 tsp Salt
- 1 tsp Oregano, crumbled
- 1/4 tsp Cumin
Directions
- Place chiles on a baking sheet. Toast lightly in a 400-degree oven for 3 or possibly 4 min only, or possibly till they give off a mild aroma. If you burn the chiles, they will be bitter.
- Remove from oven and let cold to tough. Remove and throw away stems, seeds, and any pink pithy material inside the chiles. Rinse in cold water, drain and then cover with warm water; let stand 1 hour.
- Place chiles in a blender with sufficient of the water to blend. Mix till smooth. Alternately, scrape the pulp from the skin with a table knife, then put through a strainer.) Add in remaining water, tomato sauce or possibly tomato paste, garlic, salad oil, salt, oregano, and cumin. Simmer sauce gently for 10 min, stirring occasionally.
- Makes 3-1/2 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 839g | |
| Calories 501 | |
| Calories from Fat 480 | 96% |
| Total Fat 54.34g | 68% |
| Saturated Fat 9.18g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3839mg | 160% |
| Potassium 240mg | 7% |
| Total Carbs 5.04g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.68g | 2% |
| Protein 1.18g | 2% |
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