60 min
Additional culinary preparation: Sauces
Allergens
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Cebolla morada de Zalla 0.5 kg
Small golden apple 0.075 kg
Bread 12.5 g
White stock 0.5 l
Water 0.5 l
Bones 0.15 kg
Onion 0.05 kg
Carrot 0.025 kg
Green leek 0.25 ud
Elaboration
  • Sauté the red onion with some olive oil (you can also use white onion or mix both types) until it is softened.
  • Add the previously rehydrated choricero peppers. In order to rehydrate them, remove the seeds and soak them in plenty of cold water for about 24 hours or blanch them 3 or 4 times, bringing them to a boil every time you change the water.
  • Add a chopped apple and sauté it.
  • Pour a little bit of fumet or clear broth (depending on what you are going to use the sauce for) and thicken with some toasted bread.
  • Allow to cook for a few minutes.
  • Puree, sift and boil the sauce once again.
  • Check the seasoning and the thickness.
Nutritional information (1 portion)
Fiber 4.63 g
Saturates 0.83 g
Monounsaturated fatty acids 3.48 g
Polyunsaturated fatty acids 0.76 g
Cholesterol 0.0 mg
Calcium 189.21 mg
Iron 1.29 mg
Zinc 0.42 mg
Vitamin A 140.3 ug
Vitamin C 42.7 g
Folic acid 96.58 ug
Salt (Sodium) 120.55 mg
Sugars 9.43 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.