Real African Dishes: [MC-AllEthnic-Recipes] Ancho Chili Sauce - 2 pts plus; 14g Carbohydrate; 4g Dietary Fiber

Wednesday, September 4, 2013

[MC-AllEthnic-Recipes] Ancho Chili Sauce - 2 pts plus; 14g Carbohydrate; 4g Dietary Fiber

* Exported from MasterCook *
                            Ancho Chili Sauce
Recipe By     :
Serving Size : 6     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 15%)
                Vegan
Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
2             pounds tomatoes -- fresh or canned
20             large garlic cloves -- unpeeled
3                     ancho chilies -- or chilis negros (3 to 4)
2          teaspoons dried oregano
                        Salt

If possible, grill the tomatoes over a charcoal or wood fire until they am
soft but the
skins have not blackened. Otherwise, broil them for 5 to 8 minutes,
turning them frequently, until they are soft and the skins are blistered .
Puree in a blender and set them aside.
Preheat the oven to 350F. Roast the garlic cloves until they are soft
inside and slightly browned on the outside, about 20 minutes. Let them
cool briefly; then peel. Put them in a small blender jar, and blend than
with some of the tomato puree.

Roast the chilies in the oven until they puff up and are fragrant about 3
to 5 minutes. Remove the stems, seeds, and veins, tear into pieces, then
blend in a small blender jar or spice mill. Roast the oregano in a dry
skillet until it is aromatic, and remove it to a dish to stop the cooking.
Heat the tomatoes; season them with the garlic puree, chili, oregano. and
salt, and simmer for 15 to 20 minutes.

Makes about 3 cups (6 one-half cup servings)

This sauce has only a few ingredients, but it is robustly seasoned with
toasted garlic and ancho chilies. We use it with the Crepas con Queso y
Verduras, and it goes well in the Corn and Zucchini Timbale with Ancho
Chili Sauce, and with grilled polenta and grilled vegetables.

Cuisine:
"TexMex"
Source:
"Greens Cookbook by Deborah Madison"
S(Formatted by Chupa Babi):
"Aug 2013"
Yield:
"3 cups"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 69 Calories; 1g Fat (13.8% calories
from fat); 3g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 18mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2
Vegetable; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0