Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
100
Calories
4g
Protein
1g
Fat
21g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 chipotle peppers or smoked, dried jalapeño peppers (most co-ops can get these for you, or try the specialty produce section of your grocery store)
- 4 cups (0.95 L ) water
- ½ cup (120 ml ) onion , diced
- ⅓ cup (80 ml) apple cider vinegar
- ¼ cup (60 ml) ketchup
- 3 cloves garlic , crushed or sliced
- 1 pinch of cumin , oregano
- Salt to taste
Directions
1
Combine all ingredients in a heavy saucepan . Cook over a very low heat for 1–2 hours until the chiles are very soft and the liquid has been reduced to about 1 cup. Alternatively, cook in a slow cooker overnight.
2
Beat with a mortar and pestle , or put in blender to puree for a thick sauce.
Recipe sourced from
wikibooks