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

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Portions:
10

Serving Size:
1/4 cup

Diet Types:

CKD non-dialysis
Diabetes
Dialysis

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 from DaVita.com.

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

Renal and renal diabetic food choices

1/2 vegetable, medium potassium
1/2 fat

Carbohydrate choices

Submitted by: DaVita renal dietitian Letty from Texas

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