Biscayne sauce
Allergens:
Ingredients for 5 portions
Calculate portions
Purple onion from Zalla
0.5 kg
Chorizo pepper
6.0 ud
Small golden apple
0.075 kg
Bread
12.5 g
Table salt
1.0 g
Extra virgin olive oil
0.025 l
White stock
0.5 l
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)
Energy
97.16
kcal
Carbohydrates
8.62
g
Proteins
2.6
g
Lipids
5.66
g
Sugars
2.77
g
Salt (Sodium)
2906.0
mg
Folic acid
27.01
ug
Vitamin C
24.52
g
Vitamin A
63.66
ug
Zinc
0.18
mg
Iron
0.38
mg
Calcium
134.11
mg
Cholesterol
0.0
mg
Polyunsaturated fatty acids
0.58
g
Monounsaturated fatty acids
3.48
g
Saturates
0.74
g
Fiber
1.89
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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