Directions:
- Heat the canola oil until almost smoking in a large saucepan over medium heat and sweat the onion and garlic until softened but not colored, about 5 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes. Pour the mixture in a food processor and puree.
- Pour into a medium bowl and let cool to room temperature. May be refrigerated up to 1 week or frozen.
- Note: Ancho and pasilla chile powders are available at Hispanic or gourmet markets.
- Excerpted from Bobby Flay's Boy Meets Grill: With More Than 125 Bold New Recipes by Bobby Flay. Copyright © 1999 Bobby Flay. Published by Hyperion. All Rights Reserved. Available wherever books are sold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 579.92 Kcal (2428 kJ) | ||
| Calories from fat | 222.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.7g | 38% | |
|---|---|---|---|
| Sodium | 490.91mg | 20% | |
| Potassium | 1374.93mg | 29% | |
| Total Carbs | 82.04g | 27% | |
| Sugars | 59.28g | 237% | |
| Dietary Fiber | 7.4g | 30% | |
| Protein | 6.59g | 13% | |
| Vitamin C | 49.6mg | 83% | |
| Vitamin A | 1.4mg | 47% | |
| Iron | 3.6mg | 20% | |
| Calcium | 164.3mg | 16% | |
| Amount Per 100 g | |||
| Calories | 108.47 Kcal (454 kJ) | ||
| Calories from fat | 41.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.62g | 38% | |
|---|---|---|---|
| Sodium | 91.82mg | 20% | |
| Potassium | 257.16mg | 29% | |
| Total Carbs | 15.34g | 27% | |
| Sugars | 11.09g | 237% | |
| Dietary Fiber | 1.38g | 30% | |
| Protein | 1.23g | 13% | |
| Vitamin C | 9.3mg | 83% | |
| Vitamin A | 0.3mg | 47% | |
| Iron | 0.7mg | 20% | |
| Calcium | 30.7mg | 16% | |
* 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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