Manchamantel Sauce
Recipe: #36630
March 15, 2021
Categories: Sauce, Oven Roast, Gluten-Free, Heart Healthy, Low Cholesterol, No Eggs, Non-Dairy Vegan, Vegetarian, more
"Recipe source Coyote Cafe Cookbook This makes 6 cups"
Ingredients
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 by Step Method
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
No special items needed.