Print 
Portions:
10
Serving
Size:
1/4 cup
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
Ingredients
- 3 tablespoons onion
- 1 garlic clove
- 2 tablespoons canola oil
- 2 tablespoons all-purpose white flour
- 1 teaspoon ground cumin
- 1/2 teaspoon ground oregano
- 1/2 cup dried red chile powder (ancho or pasilla)
- 2-1/2 cups water
- 1/4 teaspoon salt
- 1 teaspoon sugar
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.
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. Be aware, chili powder has added salt so sodium content will be higher. Omit the 1/4 teaspoon of salt if chili powder is used.
- Sauce keeps for 1 week in the refrigerator.
- Use this sauce to make the Chile Colorado recipe.
Submitted by: DaVita renal dietitian Letty from Texas
Nutrients per serving
Calories 51
Protein 1 g
Carbohydrates 5 g
Fat 3 g
Cholesterol 0 mg
Sodium 63 mg
Potassium 167 mg
Phosphorus 17 mg
Calcium 11 mg
Fiber 1.5 g
Added Sugar 0 g
Kidney and kidney diabetic food choices
- 1/2 vegetable, medium potassium
- 1/2 fat
Carbohydrate choices
0
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Comments(8)
gettie01
Mar. 08, 2022 12:46 PM
This is an excellent sauce. I have used it time and time again.
robinson456
Apr. 04, 2018 9:11 AM
My husband is on a low potassium diet, and the notes say it is high in potassium. Any substitutes to make it lower in potassium? Dietitian comment: A 1/4 cup serving has 134 mg potassium which is considered low potassium.
gettie01
Jul. 24, 2017 9:58 PM
I love this sauce.....I make 3 mini New Mexico Enchiladas with cheese and onions. Awesome!
iowagirl
Dec. 05, 2015 12:06 PM
If you can find them, ground chiles are better than chili powder, which often contains salt. Where I live in California, there is a variety of types. I use California, New Mexico or Ancho types. Gaujillo is very good, if you can find it.
dasaint
Oct. 26, 2015 9:33 AM
2 tablespoon of oil? How do you get a total of 2 1/2 cups of chili sauce when the ingredients do not add up to anywhere near that. Is this supposed to be 2 cups of oil? Just wondering before I make this I would like to know. I only added rating because it would not submit, it sounds good. Dietitian comment: In step #4 you add 2-1/2 cups water. This was left off the ingredient list--now included. Thank you.
lassmanivette
Jan. 18, 2015 8:35 PM
I've always made my chile Colorado from scratch. Using my mom's recipe. I soak the ancho chiles in hot water, then blend them and run it through a colander. Pretty basic ingredients; dried ancho chiles, garlic, onion, oregano, but I have no idea what the phosphorus and potassium content is on the chiles. I put it in the food analyzer and it doesn't recognize it. does anyone know? Dietitian comment: 1 dried Ancho Chili Pepper (17 g) has 48 calories, 2 g protein, 9 g carbohydrate, 1.4 g fat, 3.7 g fiber, 7 mg sodium, 410 mg potassium, 34 mg phosphorus, 10 mg calcium. As you can see the potassium is high so consider how many chili peppers used and how many portions per batch.
azra
Feb. 08, 2013 10:09 AM
Please could you tell me what item makes this recipe high potassium. Dietitian comment: Most of the potassium is from the chili powder.
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May. 17, 2009 3:27 PM
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.