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Recipe tags: Mexican, Stove Top

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Sauces and seasonings

Chile Colorado Sauce (Basic Red Chili Sauce)

Recipe submitted by DaVita renal dietitian Letty from Texas.

Portions: 10

Serving size:  1/4 cup

Ingredients

• 2 tablespoons canola oil
• 3 tablespoons onion, finely chopped
• 1 clove garlic, minced
• 2 tablespoons all-purpose white flour
• 1/2 teaspoon ground oregano
• 1 teaspoon ground cumin
• 1/2 cup dried red chilies, powdered
• 2-1/2 cups water
• 1/4 teaspoon salt
• 1 teaspoon sugar

Preparation 

1. In a medium saucepan heat canola oil and sauté onions and garlic until tender.
2. Stir in the flour until blended; add the cumin and oregano. Cook and stir for 3 minutes then remove from heat.
3. Add chili powder and stir to blend. Return pan to heat and add water, salt and sugar.
4. Heat sauce to a boil, stirring constantly. Reduce heat to low and simmer for 5 minutes.
5. Refrigerate sauce until ready to use. Makes 2-1/2 cups.

Nutrients per serving 

• Calories 52
• Protein  1 g
• Carbohydrates  3 g
• Fat  4 g
• Cholesterol  0 mg
• Sodium  118 mg
• Potassium  134 mg
• Phosphorus  24 mg
• Calcium  23 mg
• Fiber 2.3 g

Renal and Renal Diabetic Food Choices 

• 1/2 vegetable, high potassium
• 1 fat

Carbohydrate Choices

• 0

Helpful Hints

• Chili powder burns easily so stir frequently and be careful not to let your pan get too hot.
• Make chili powder from dried chilies or use store bought chili powder.
• Sauce keeps for 1 week in the refrigerator.
• Use this sauce to make the Chile Colorado recipe from DaVita.com.

What's everyone saying?

1 reviews  |  Avg. User Rating:  |  Write a review

  Julie W. says:

I made this sauce and used it for chicken enchiladas. I covered the bottom of a 9" x 13" pan with some of the sauce. Then I made the enchiladas by putting a little sauce, cooked chicken, raw onion, pepper and a little sour cream inside a flour tortilla. I covered the top of the enchiladas with the rest of the sauce. For family members (everyone but one) not on dialysis I put cheese inside the enchillada and on top. Baked the enchiladas covered in foil at 350 for 30 minutes. We really enjoyed them. The only thing lacking was salt. We will definitely use this recipe again.

Reviewed: May. 17, 2009, 3:27 PM  -  Inappropriate review?   

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