| 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
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