Directions:
- Roast the chilies in oven 350 on a cookie sheet for 15 minutes.Remove and place in a paper bag for 10 minutes.Remove from bag and discard the stems and seeds.
- Place all ingredients in a saucepan and simmer for 15 minutes.
- Pour into a blender one cup at a time and puree. Strain sauce through a sieve into a bowl, mashing with the back of a spoon. Discard solids. If sauce is too thin, place back in saucepan and reduce to the consistency of a thick tomato sauce.
- Serve warm over enchiladas or burritos, topped with shredded cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5.08 Kcal (21 kJ) | ||
| Calories from fat | 0.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 374.61mg | 16% | |
| Potassium | 61.97mg | 1% | |
| Total Carbs | 0.31g | 0% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 0.06g | 0% | |
| Vitamin C | 5.1mg | 9% | |
| Iron | 0.1mg | 1% | |
| Calcium | 8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 7.09 Kcal (30 kJ) | ||
| Calories from fat | 0.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Sodium | 523.16mg | 16% | |
| Potassium | 86.54mg | 1% | |
| Total Carbs | 0.44g | 0% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 0.09g | 0% | |
| Vitamin C | 7.2mg | 9% | |
| Iron | 0.2mg | 1% | |
| Calcium | 11.1mg | 1% | |
* 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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