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Enchilada Salsa Verde Recipe

Enchilada Salsa Verde Recipe

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Ingredients:

Serving

8lrg ancho chiles stemmed and seeded
1 sm dried red chile stemmed and mostly seeded
1qt schicken stock
3 plum tomatoes, chopped
3 garlic cloves, chopped
1 sm onion, chopped
1 tbsp light brown sugar
1tbsp vegetabel oil
2 tsp ground cummin
2 tsp salt
1 tsp black pepper
1 tbsp cider vinegar

Directions:

In a sauce pan, combine all of the ingredients except for the cider vinegar and bring to a boil; boil 2mins. Cover, remove the heat and let stand for 10 min. Working in batches, poruee the sauce in a blender. Transfer to a bowl and stir in the vinegar. The sauce can be refrigerated for up to 1 week.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	28.63 Kcal (120 kJ)
Calories from fat	0.42 Kcal
		% Daily Value*
Total Fat	0.05g	0%
Sodium	937.98mg	39%
Potassium	140.41mg	3%
Total Carbs	6.51g	2%
Sugars	3.93g	16%
Dietary Fiber	1.07g	4%
Protein	0.83g	2%
Vitamin C	7.4mg	12%
Iron	0.1mg	1%
Calcium	16.8mg	2%

Amount Per 100 g
Calories	40.42 Kcal (169 kJ)
Calories from fat	0.59 Kcal
		% Daily Value*
Total Fat	0.07g	0%
Sodium	1324.14mg	39%
Potassium	198.21mg	3%
Total Carbs	9.18g	2%
Sugars	5.55g	16%
Dietary Fiber	1.51g	4%
Protein	1.17g	2%
Vitamin C	10.4mg	12%
Iron	0.2mg	1%
Calcium	23.6mg	2%

* 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.

Tastes

salty
savory
bitter
sweet

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