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    You are in: Home / Recipes / Red Chile-Tomato Sauce - Vegetarian Recipe
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    Red Chile-Tomato Sauce - Vegetarian

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Brandess's Note:

    I do not remember where this recipe originated, but I have been making it for about a year now and have found several applications for it. I love it for enchiladas! It is also great to pour a little in a bowl and fresh chopped tomato, avocado and black beans to use as a dip for tortilla chips. TO MAKE VEGETARIAN FRIENDLY, USE VEGETABLE STOCK.

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    Ingredients:

    Serves: 12

    Yield:

    Cups

    Units: US | Metric

    Directions:

    1. 1
      Bring 2 cups of water to a boil in a small saucepan. Add chilies, remove from heat and let sit for 30 minutes.
    2. 2
      Remove stems and seeds, place in food processor with 1/4 cup of the soaking liquid and puree until smooth.
    3. 3
      Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft. Add garlic and cook for 1 minute. Add cumin and oregano and cook for 1 minute. Add ancho puree and cook for 2 to 3 minutes.
    4. 4
      Add wine, tomatoes and stock and cook for 25 to 20 minutes or until slightly thickened. Season with salt and pepper, to taste.

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    Nutritional Facts for Red Chile-Tomato Sauce - Vegetarian

    Serving Size: 1 (118 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 85.1
     
    Calories from Fat 39
    46%
    Total Fat 4.3 g
    6%
    Saturated Fat 0.6 g
    3%
    Cholesterol 1.2 mg
    0%
    Sodium 62.7 mg
    2%
    Total Carbohydrate 6.8 g
    2%
    Dietary Fiber 1.5 g
    6%
    Sugars 2.3 g
    9%
    Protein 1.9 g
    3%

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