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Grilled Vegetables with Ancho Chili Sauce
Print Recipe
Ancho Chili Sauce is served in ramekins or small cups with grilled vegetables for a delicious, healthy, vegetarian and gluten free party appetizer!
Course
Appetizer, Snack
Cuisine
Mexican
Prep Time
45
minutes
mins
Total Time
45
minutes
mins
Servings
4
cups ancho chili sauce
Calories
357
Author
Whitney Bond
Ingredients
4
dried ancho chilies
2
habanero peppers
1
tbsp
sriracha
1
cup
ketchup
1
tsp
paprika
1
tsp
kosher salt
½
tsp
ground black pepper
1
cup
sour cream
1
cup
ancho chili water
6
carrots
cut into matchsticks
2
zucchinis
cut into matchsticks
1
cup
heirloom cherry tomatoes
Instructions
Begin by slicing off the tops of the ancho chilies and removing the seeds.
Next, tear the ancho chilies in large strips.
Boil a small pot of water, then add the ancho chili strips and remove the water from the heat.
Allow the chilies to soak in the water for 20-30 minutes.
In the meantime roast the habaneros and grill the carrots and zucchini over medium heat.
The carrots should grill for 15-20 minutes, while the zucchini only needs 10-15 minutes on the grill.
Once the ancho chilies are soaked and the habaneros are roasted, remove the ancho chilies from the water, reserving the soaking water.
Peel and seed the habaneros, then add both chili peppers to a blender with the sriracha, ketchup, paprika, salt and pepper.
Blend for 15-20 seconds.
Add the sour cream and 1 cup of the reserved ancho chili water. Blend well.
At this time, the carrots and zucchini should be all grilled up.
Prepare the tomatoes by skewering them on a toothpick.
Pour the ancho chili sauce in small cups or ramekins, then place the vegetables in the cups.
Nutrition
Calories:
357
kcal
|
Carbohydrates:
56
g
|
Protein:
8
g
|
Fat:
14
g
|
Saturated Fat:
7
g
|
Cholesterol:
29
mg
|
Sodium:
1365
mg
|
Potassium:
1583
mg
|
Fiber:
14
g
|
Sugar:
37
g
|
Vitamin A:
25930
mg
|
Vitamin C:
55
mg
|
Calcium:
139
mg
|
Iron:
3.5
mg