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Ингредиенты
- 2 Tbsp. extra virgin olive oil
- 1/2 tsp garlic, minced
- 1 x red bell pepper
- 1 x green bell pepper
- 1 x yellow bell pepper
- 1 x orange bell pepper
- 1 x red jalapeno
- 1 x green jalapeno
- 1 x Anaheim pepper
- 2 x serrano peppers
- 1 x caribi pepper
- 1/2 x red onion
- 3 x tomatoes, large
- 1 c. tomato sauce
- 2 c. beef stock or possibly broth
- 1Â 1/2 Tbsp. arrowroot
- 1Â 1/2 Tbsp. water
Инструкции
- Remove the stems and seeds from all the peppers and chop them along with the onion and tomato into a small dice. WEAR GLOVES
- In the extra virgin olive oil, saute/fry the minced peppers, onion, tomato and garlic for 5 min. Add in the tomato sauce and stock and bring to a boil. Simmer the sauce for 30 min till the vegetables are soft and broth is rich. Strain out all of the vegetables and return the sauce to the stove. Bring it to a boil.
- While the sauce is coming back to a boil, combine the cornstarch and water to make a lump free slurry. Once the sauce has come to a boil add in the slurry to the sauce and allow to thicken.
- NOTE: I save the vegetables which I strained out of the sauce, puree them and put them into small freezer bags. I use the mix to season mayonnaise, add in zip to chili or possibly taco meat.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1576g | |
| Calories 510 | |
| Calories from Fat 267 | 52% |
| Total Fat 30.24g | 38% |
| Saturated Fat 4.6g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2891mg | 120% |
| Potassium 2838mg | 81% |
| Total Carbs 51.95g | 14% |
| Dietary Fiber 15.2g | 51% |
| Sugars 34.4g | 23% |
| Protein 16.42g | 26% |
