Ancho Chile Salsa - 3g Carbs, 1g Fiber
From: EatingWell - January/February 2009
Adapted from: Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa (Stewart, Tabori & Chang, 2008) by Deborah Szekely and Deborah M. Schneider with Chef Jesùs González, Chef of La Cocina Que Canta.
This mellow salsa, made with dried ancho chiles, is a good all-purpose salsa. It's delicious with anything from scrambled eggs to tostadas. A rich tomato flavor is important in this salsa, so when tomatoes are out of season, good-quality canned tomatoes may be a better choice than fresh.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free
Makes: About 2 1/2 cups
Active Time: 30 min
Total Time: 55 min
3 large dried guajillo, New Mexico or California chiles, (about 3/4 oz; see Note)
2 large dried ancho chiles, (about 3/4 oz; see Note)
2 tsp extra-virgin olive oil
1/2 medium onion, cut into 1/2-inch dice
3 small cloves garlic, chopped
4 large tomatillos, (see Note), husks removed, washed and chopped
2 plum tomatoes, seeded and chopped
2 cups water, or vegetable broth
1 tsp sea salt
1/4 tsp freshly ground pepper
2 Tbsp chopped fresh oregano OR 1 Tbsp dried, preferably Mexican
1/2 cup chopped fresh cilantro
Wearing gloves, remove the stems, seeds and inner ribs from the chiles and tear the chiles into large pieces.
Heat oil in a large skillet over medium heat. Add the chile pieces, onion and garlic and cook, stirring often, until the chiles are fragrant and the onions are soft, 3 to 5 minutes. Add tomatillos and tomatoes, reduce heat slightly, and cook, stirring often, for 10 minutes more. Add water (or broth), salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low and cook for 20 minutes.
Stir in oregano and let cool for a few minutes. Puree the sauce in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in cilantro.
Make Ahead Tip: Cover and refrigerate for up to 2 weeks.
Notes:
Mildly spicy dried chiles, such as ancho, guajillo, New Mexico, mulato and California chiles, are used to add moderate heat and a rich flavor to sauces, soups and stews. Find them in the produce section of large supermarkets or online at melissas.com.
Tomatillos are tart, plum-size fruits that look like small, husk-covered green tomatoes. Find them in the produce section near the tomatoes. Remove outer husks and rinse well before using.
Makes: About 2 1/2 cups
Serving Size: 2 Tbsp
Nutrition per Serving:
18 Calories, 1g Fat, 0g Sat, 0g Mono, 0mg Cholesterol, 1g Protein,
3g Carbs, 1g Fiber, 119mg Sodium, 85mg Potassium
Exchanges: free food
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