Mexican red sauce (recipe)
| Mexican red sauce (recipe) | |
|---|---|
| Name | Mexican red sauce |
| Ingredients | Dried ancho chiles • Ancho chilies • Water • Garlic clove • Cloves • Peppercorns • Salt • Olive oil |
| Cooktime (in hours) | 0.333333333 |
| Preptime (in hours) | 0.333333333 |
| Totaltime (in hours) | 0.666666666 |
| Keto friendliness | Keto friendly |
| Calories | 16.9 |
| Fat | 0.5 |
| Protein | 0.7 |
| Carbohydrate | 3.1 |
| Fiber | 1.3 |
| Net carbohydrates | 1.8 |
| Sugar | 0.1 |
| Saturated fat | 0.1 |
| Cholesterol (mg) | 0 |
| Sodium | 131.8 |
| Yield | 9 ounces |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Mexican red sauce (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Recipe instructions
- Working on one chile at a time, use a kitchen shears to cut a slit all the way down one side of a chile. Open up the chile and remove the stem and seeds. Remove as much of the veins as you can. Reserve a few of the seeds or veins for adding later if you want added heat.
- Heat a large skillet on medium heat. Flatten out the dried chilies as well as you can and place on the skillet to heat. Press down on the opened chilies with a metal spatula for a few seconds. You may hear some sizzle or popping. You do not want to toast or burn the chilies, just heat them enough to draw out more of the flavor.
- Add the chilies to a small saucepan and add enough water so that they are just covered. Bring to a boil. Remove from heat and let sit for 10 minutes, until the chilies have softened and plumped up. (OR pour place the chilies in a small saucepan and pour boiling water over them to cover. Let sit for 15 minutes, until softened..
- Reserving the soaking water, remove the chilies from the pan and place in a blender. Add the garlic, salt, ground pepper, ground cloves, and 1 1/2 cups of the soaking liquid (taste the soaking water first, if it seems bitter, use water or even broth instead). Purv e for 2 minutes, until the sauce is completely smooth. Taste the sauce and adjust the seasoning. If you want more heat, add in a few of the seeds or veins and purv e some more. Add more salt if needed.
-
Pour the sauce through a sieve into a skillet. Add a tablespoon of olive oil to the sauce. Bring to a simmer and reduce heat to maintain the simmer, cook for 10 minutes. Skim off the foam. Remove from heat. Use immediately or pour into a glass jar (plastic will get stained) and refrigerate.
Food tags
Mexican,, Inexpensive
Mexican red sauce (recipe) details
Time:
Prep Time in Hours and Mins:40M
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Contributors: Prab R. Tumpati, MD
