Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
674
Calories
15g
Protein
15g
Fat
117g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Molasses | 1 tbsp (20g) | 58 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sauce | not in our table | 0 |
| Cider | 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
- 2 cans chipotle in adobo including all of adobo sauce
- 1 bottle ketchup
- 1 cup molasses
- ¼ cup Worcestershire sauce
- ½ cup soy sauce
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- ¼ cup cider vinegar
Directions
1
Whisk together oil and flour and cook on medium heat, stirring constantly until light blonde color is achieved.
2
Add remaining ingredients and bring to a boil ; reduce heat to low and cook 15 minutes.
3
Cool for 15 minutes and purée in batches until smooth.
4
Store in nonreactive container for up to 1 week.
Recipe sourced from
wikibooks