Directions:
- In a stock pot over high heat, bring the stock, tomatoes, onion and garlic to a boil.
- Cook for 15 minutes.
- Stir in dried chiles making sure chiles are covered with the liquid.
- Remove from heat and let chiles soak for 15 minutes or more until the mixture is cool.
- Transfer to a blender or food processor.
- Blend until liquified.
- Strain through a fine mesh sieve, pressing on the residue with the back of a ladle or spoon to extract all of the chile flavor.
- Reheat the sauce in a large saucepan and stir in butter and salt.
- If making ahead, leave butter out until you are ready to use the sauce.
- Will freeze or keep in the refrigerator for 3 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 664.73 Kcal (2783 kJ) | ||
| Calories from fat | 152.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.94g | 26% | |
|---|---|---|---|
| Cholesterol | 33.27mg | 11% | |
| Sodium | 2118.59mg | 88% | |
| Potassium | 3044.21mg | 65% | |
| Total Carbs | 110.88g | 37% | |
| Sugars | 60.57g | 242% | |
| Dietary Fiber | 30.51g | 122% | |
| Protein | 31.94g | 64% | |
| Vitamin C | 72.8mg | 121% | |
| Vitamin A | 0.9mg | 31% | |
| Iron | 5.3mg | 29% | |
| Calcium | 136.8mg | 14% | |
| Amount Per 100 g | |||
| Calories | 60.38 Kcal (253 kJ) | ||
| Calories from fat | 13.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.54g | 26% | |
|---|---|---|---|
| Cholesterol | 3.02mg | 11% | |
| Sodium | 192.42mg | 88% | |
| Potassium | 276.5mg | 65% | |
| Total Carbs | 10.07g | 37% | |
| Sugars | 5.5g | 242% | |
| Dietary Fiber | 2.77g | 122% | |
| Protein | 2.9g | 64% | |
| Vitamin C | 6.6mg | 121% | |
| Vitamin A | 0.1mg | 31% | |
| Iron | 0.5mg | 29% | |
| Calcium | 12.4mg | 14% | |
* 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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