Ranchero Enchilada Sauce
pg 108 Mexican Yields 3 1/2 cups
- Preparing Time: 20 minutes
- Total Time: 25 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- kosher salt
- black pepper
- 6 roma tomatoes
- 2 small onions halved
- 6 cloves garlic unpeeled
- 6 jalapeno chile peppers
- 2-4 teaspoons lime juice
- Carbohydrate 9.70684833333334 g
- Cholesterol 0 mg
- Fat 0.383473333333333 g
- Fiber 2.38435005848606 g
- Protein 1.85867166666667 g
- Saturated Fat 0.0577386666666667 g
- Serving Size 1 1 Serving (168g)
- Sodium 32.35575 mg
- Sugar 7.32249827484727 g
- Trans Fat 0.115082333333333 g
- Calories 44 calories
1. Heat a lrg cast iron skillet over med hi heat till very hot. In batches, cook tomatoes, onions, garlic & jalapenos for 3-5 mins or until evenly blistered, blackened in spots and beginning to soften. Transfer roasted ingredien ts to a cutting board. Remove peel from garlic & stems & seeds from jalapenos. Chop tomatoes & onions into pieces. In a blender, combine roasted igredients. Cover and blend until smooth. With blender running, add up to 3 cups water through hole in the lid until sauce reaches desired consistency. Blend in lime juice & season with salt and pepper. Per 1/2 cup: 15 cal; 0 fat; 0 chol; 126 mg sodium; 3 g carb
