Directions:
- Whiz all ingredients except oil in a blender until smooth.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add the tomato mixture, bring to a boil, reduce heat to medium-low and simmer until mixture reduces to 3 1/2 cups, 8-10 minutes.
- Use with your favorite enchilada recipe or freeze for later use.
- NB - to adjust the heat level, the chipotle seeds can be left in or removed before blending.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 18.85 Kcal (79 kJ) | ||
| Calories from fat | 4.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.46g | 1% | |
|---|---|---|---|
| Cholesterol | 0.83mg | 0% | |
| Sodium | 236.47mg | 10% | |
| Potassium | 68.17mg | 1% | |
| Total Carbs | 3.31g | 1% | |
| Sugars | 1.03g | 4% | |
| Dietary Fiber | 0.77g | 3% | |
| Protein | 0.92g | 2% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 0.7mg | 4% | |
| Calcium | 13.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 42.43 Kcal (178 kJ) | ||
| Calories from fat | 9.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.04g | 1% | |
|---|---|---|---|
| Cholesterol | 1.88mg | 0% | |
| Sodium | 532.29mg | 10% | |
| Potassium | 153.44mg | 1% | |
| Total Carbs | 7.44g | 1% | |
| Sugars | 2.33g | 4% | |
| Dietary Fiber | 1.74g | 3% | |
| Protein | 2.08g | 2% | |
| Vitamin C | 5.2mg | 4% | |
| Iron | 1.5mg | 4% | |
| Calcium | 30.9mg | 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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