Directions:
- Remove stems and seeds from dried chile pods. Rinse and place in 4-quart pot. Cover with water and bring to a boil. Remove from heat, cover, and let pods steep for 30 minutes.
- Drain pods in a colander and reserve juice. Place softened pods into a blender or food processor, adding just enough reserved juice to barely cover. Blend to a fine consistency. Pour the resulting pulp into a fine sieve or colander and allow the extra juice to drain out, stirring occasionally.
- Return this pulp to the 4-quart pot and add the salt, oregano, and garlic. Bring to a boil, then simmer uncovered for 10 minutes, stirring occasionally. Taste to adjust seasonings. If the sauce tastes bitter, add the tomato sauce. Simmer for 5 more minutes.
- Use red chile sauce over enchiladas, chile rellenos, or as a side or sauce for any other Mexican entree.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 507.06 Kcal (2123 kJ) | ||
| Calories from fat | 80.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.98g | 14% | |
|---|---|---|---|
| Sodium | 2695.21mg | 112% | |
| Potassium | 2851.55mg | 61% | |
| Total Carbs | 109.86g | 37% | |
| Sugars | 62.2g | 249% | |
| Dietary Fiber | 43.49g | 174% | |
| Protein | 16.98g | 34% | |
| Vitamin C | 49.7mg | 83% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 9.3mg | 52% | |
| Calcium | 91mg | 9% | |
| Amount Per 100 g | |||
| Calories | 285.79 Kcal (1197 kJ) | ||
| Calories from fat | 45.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.06g | 14% | |
|---|---|---|---|
| Sodium | 1519.07mg | 112% | |
| Potassium | 1607.18mg | 61% | |
| Total Carbs | 61.92g | 37% | |
| Sugars | 35.06g | 249% | |
| Dietary Fiber | 24.51g | 174% | |
| Protein | 9.57g | 34% | |
| Vitamin C | 28mg | 83% | |
| Vitamin A | 0.8mg | 49% | |
| Iron | 5.2mg | 52% | |
| Calcium | 51.3mg | 9% | |
* 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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