| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegetarian | Veg04 | 8 | servings |
INGREDIENTS
| 1 | Ancho chili; stems & seeds | |
| ; remove | ||
| Boiling water | ||
| 2 | md | Tomatoes; chopped |
| 1 | Red bell pepper; chopped | |
| 1 | sm | Onion; chopped |
| 2 | Cloves garlic; minced | |
| 1/2 | ts | Dried marjoram |
| 1/8 | ts | Ground allspice |
| Vegetable cooking spray | ||
| 1 | Bay leaf | |
| Salt; to taste |
INSTRUCTIONS
Cover ancho chili with boiling water in small bowl; let stand until softened, 10-15 minutes. Drain. Process ancho chili, tomatoes, bell pepper, onion, garlic, marjoram, and allspice in food processor or blender until almost smooth. Spray small skillet with cooking spray; heat over medium heat until hot. Fry sauce and bay leaf over medium heat until thickened to a medium consistancy; discard bay leaf and season to taste with salt. Serve hot. Per serving: 14 Calories; less than one gram Fat (9% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 72mg Sodium Recipe by: 1001 Low-fat Vegetarian Recipes, Sue Spitler Converted by MM_Buster v2.0l.
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