Manchamantel Sauce

12
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"Recipe source Coyote Cafe Cookbook This makes 6 cups"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (135 g)
  • Calories 204.4
  • Total Fat - 14.3 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 0 mg
  • Sodium - 389.9 mg
  • Total Carbohydrate - 17.4 g
  • Dietary Fiber - 2.7 g
  • Sugars - 10.4 g
  • Protein - 5.5 g
  • Calcium - 25.6 mg
  • Iron - 1.1 mg
  • Vitamin C - 32.5 mg
  • Thiamin - 0.1 mg

Step 1

Remove the stems and seeds from the chiles and place in a cast iron skillet or in the oven (250 degrees F) and dry roast the chiles for 5 minutes. Shake the chiles so they do not blacken. Add the roasted chiles to the water in a covered pan and bring to a simmer over very low heat and let simmer for 30 minutes. Let cool.

Step 2

Blacken the tomatoes in the same skillet or under a broiler for 5 minutes.

Step 3

Place the chiles, tomatoes and all the remaining ingredients in a blender and puree. You may need to add more liquid (you can use the chile water if it is not bitter or otherwise used tap water).

Step 4

In a pan over low heat add the oil and heat and then add the sauce and re-fry sauce for under 5 minutes, stirring constantly.

Tips & Variations


No special items needed.

Tags : Sauce

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