Chile Colorado Sauce (Basic Red Chili Sauce)

Name: Chile Colorado Sauce (Basic Red Chili Sauce)
Cook time: 5 min
Yield: 10

Diet Types:

CKD non-dialysis Diabetes Dialysis

Portions: 10

Serving Size: 1/4 cup

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Ingredients

2 tablespoons canola oil
3 tablespoons onion
1 garlic clove
2 tablespoons all-purpose white flour
1/2 teaspoon ground oregano
1 teaspoon ground cumin
1/2 cup dried red chili powder
2-1/2 cups water
1/4 teaspoon salt
1 teaspoon sugar

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

Preparation

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

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Renal and renal diabetic food choices

1/2 vegetable, high potassium
1 fat

Carbohydrate choices

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.

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Submitted by:

DaVita renal dietitian Letty from Texas.

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