Directions:
- Place the cayenne and ancho peppers in a small bowl and cover with 1/2 cup boiling water.
- Allow to cool to room temperature.
- Briefly chop the onion in a blender or a food processor equipped with a chopping blade.
- Add the cayenne and ancho peppers and water and puree for 1 minute.
- Add remaining ingredients.
- Puree for 1 to 2 minutes, until smooth.
- Place the puree in a small saucepan over medium heat.
- When it begins to simmer, reduce the heat, cover and simmer for 10 minutes, stirring often.
- Cool before serving.
- The flavor improves if the sauce is refrigerated overnight.
- Makes about 2 1/2 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 642.47 Kcal (2690 kJ) | ||
| Calories from fat | 255.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.36g | 44% | |
|---|---|---|---|
| Sodium | 4755.13mg | 198% | |
| Potassium | 2486.36mg | 53% | |
| Total Carbs | 97.07g | 32% | |
| Sugars | 77.98g | 312% | |
| Dietary Fiber | 7.72g | 31% | |
| Protein | 6.54g | 13% | |
| Vitamin C | 33.6mg | 56% | |
| Iron | 5.4mg | 30% | |
| Calcium | 289.3mg | 29% | |
| Amount Per 100 g | |||
| Calories | 135.35 Kcal (567 kJ) | ||
| Calories from fat | 53.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.97g | 44% | |
|---|---|---|---|
| Sodium | 1001.77mg | 198% | |
| Potassium | 523.8mg | 53% | |
| Total Carbs | 20.45g | 32% | |
| Sugars | 16.43g | 312% | |
| Dietary Fiber | 1.63g | 31% | |
| Protein | 1.38g | 13% | |
| Vitamin C | 7.1mg | 56% | |
| Iron | 1.1mg | 30% | |
| Calcium | 60.9mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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