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No Fat Salsa Roja con Ancho Chiles
2 tablespoons minced garlic
1 tablespoon cumin seeds, toasted
1 tablespoon dried oregano
3 cups hot water
1 teaspoon kosher salt
1 cup onion, diced
8 dried ancho chiles
8 ounces tomato sauce
Cover chiles with water let stand for 30 minutes, until softened strain and reserve liquid, set aside. Remove and discard stems, seeds, and membranes from chiles. Heat 1/4 cup water in a large skillet, over a medium flame add onions and sauté for 1 minute add garlic and sauté for 5 minutes, until onions are tender (adding water if it evaporates)stir in chiles, 2 cups reserved liquid, and remaining ingredients heat to a boil, reduce heat, and simmer, uncovered, for 20 minutes remove from heat and allow to cool transfer to a food processor process until smooth cover and chill for 4 hours serve slightly chilled or at room temperature.
Makes 10 servings.
Calories 29 Fat 0 g Carbs 5 g Sodium 377 mg Fiber 1 g.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
