Basic Biscaynne sauce

45 min
Suitable for vegans
Cuisine type: Vegan cuisine
Additional culinary preparation: Sauces
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.1 kg
Chorizo pepper 0.9 ud
Table salt 3.75 g
Sunflower oil 0.01 l
Elaboration
  • Julienne the onion and soften in oil  until it turns a brown colour.
  • Add the previously rehydrated chorizo peppers.
  • To rehydrate the peppers: remove the seeds and put them in plenty of cold water for 24 hours approximately, or lighten it in 3 or 4 different waters, boiling them in every water change.
  • Sauté, cook for some minutes before blending and sieving it.
Nutritional information (1 portion)
Energy
22.32
kcal
Carbohydrates
0.65
g
Proteins
0.26
g
Lipids
2.05
g
Fiber 0.18 g
Saturates 0.26 g
Monounsaturated fatty acids 0.54 g
Polyunsaturated fatty acids 1.2 g
Cholesterol 0.01 mg
Calcium 20.74 mg
Iron 0.27 mg
Zinc 0.0 mg
Vitamin A 0.0 ug
Vitamin C 3.42 g
Folic acid 2.88 ug
Salt (Sodium) 291.38 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.