Directions:
- Remove stems from chiles.
- Cut chiles in half and remove seeds.
- Put chiles and water in a sauce pan and bring to a boil.
- Simmer for 15-20 minutes.
- Remove chiles and cool under running water.
- Cut into pieces and place into blender with 1 cup water.
- Blend well to puree, press through wire strainer.
- Brown flour in a skillet.
- Place oil in saucepan and saute onion and garlic till transparent.
- Add flour to mixture and stir well for 1 minute.
- Add chile puree and cook for 2 minutes.
- Continue to stir.
- Add reserved cooking water plus extra water to thin if necessary.
- Add salt and tomato sauce.
- Simmer for at least 10 minutes.
- Will keep in refrigerator for 1 week.
- Can be frozen.
- Serve over Chicken or Cheese Enchiladas!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 112.52 Kcal (471 kJ) | ||
| Calories from fat | 89.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.9g | 15% | |
|---|---|---|---|
| Sodium | 283.78mg | 12% | |
| Potassium | 57.14mg | 1% | |
| Total Carbs | 6.03g | 2% | |
| Sugars | 0.84g | 3% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 0.86g | 2% | |
| Vitamin C | 14.8mg | 25% | |
| Iron | 0.4mg | 2% | |
| Calcium | 25.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 98.23 Kcal (411 kJ) | ||
| Calories from fat | 77.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.64g | 15% | |
|---|---|---|---|
| Sodium | 247.74mg | 12% | |
| Potassium | 49.88mg | 1% | |
| Total Carbs | 5.26g | 2% | |
| Sugars | 0.74g | 3% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 0.75g | 2% | |
| Vitamin C | 12.9mg | 25% | |
| Iron | 0.3mg | 2% | |
| Calcium | 22.4mg | 3% | |
* 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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