Sauce For Chiles Rellenos
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Mexican, Sauces | 1 | Servings |
INGREDIENTS
| 1/2 | Onion, sliced | |
| 4 | T | Salad oil |
| 28 | oz | Can Italian style tomatoes |
| 1 | t | Garlic, mashed |
| Salt and pepper | ||
| 1/2 | t | Oregano, crushed |
| 1 | t | Sugar |
| 1 | c | Chicken broth, if sauce |
| Too thick), Too thick |
INSTRUCTIONS
Saute onion slices in hot oil in medium-sized saucepan. Puree canned tomatoes in blender with garlic. Strain. Add pureed tomatoes and garlic to sauteed onion slices. Season with salt and pepper and add oregano. Add sugar and correct seasoning. Cover and cook over medium heat for 5 minutes. If sauce thickens too much, add chicken broth or tomato juice and cook 2 minutes. Take to the table in a sauceboat. Should be served over Chiles Rellenos to cover. Recipe By : Mexican Family Cooking From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 538
Calories From Fat: 496
Total Fat: 56.1g
Cholesterol: 0mg
Sodium: 2.7mg
Potassium: 98.8mg
Carbohydrates: 10.4g
Fiber: 1.4g
Sugar: 6.8g
Protein: <1g