You possibly will not accept that you could lose weight while on a eating plan which includes rustic red chile sauce but it can happen. It is pivotal to not eat rustic red chile sauce or other high calorie sauces & ingredients every day but in moderation.

For instance, I allow myself rich food once per week. I eat a calorie controlled diet 6 days a week, say 1200 to 1600 calories each day, and then on the 7th day, I eat whatever I want – within moderation of course.

I have been using this method for the last 2 weeks and it has aided me to lose 5 kilos. I have not changed my exercise routine or taken any pills or diet aids. I have simply been careful of what I eat most days of the week and then eat whatever I feel like one day of the week.

On my one free day per week, I usually like to eat mexican food. I never imagined I could lose 5 kilos while eating mexican meals but am very elated to see it can work. If you feel like trying some mexican food, I suggest you make rustic red chile sauce which is one of my best loved mexican recipes.

Rustic Red Chile Sauce

This rustic sauce is used over enchiladas or tamales. You can also serve it on top of chicken breast, pork chops or grilled steak.

Low fat – low calorie

10 to 12 large dried ancho chiles (20 if small to medium)
2 to 3 cups water (divided use)
1 small white onion, chopped
3 to 6 chipotle peppers in adobo sauce
3 tablespoons adobo sauce
1 clove garlic
1 teaspoon cumin
1 teaspoon Mexican oregano
1 teaspoon salt

Wash the dried anchos. Soak overnight or fill a medium pan with hot water (enough to cover the peppers). Bring the water to a boil, remove from heat, then add the peppers and soak 30 minutes. Save the water.

In a skillet, saut? onion in 2 to 3 tablespoons of water until soft and clear (saut?ing in oil can cause a bitter taste). Do not brown the onion.

Clean stems and seeds from anchos. Sprinkle water in the skillet over a medium heat. Lay the chiles flat. Saut? for 1 minute on each side Do not burn the skin. If you do burn a spot, cut it off or the taste will taint the whole batch.

In a blender add 1 cup of reserved water, ancho peppers, onion, chipotles, adobo sauce, garlic, cumin, Mexican oregano and salt. (The chipotle peppers are hot, so add to taste.) Slowly add 1 cup of water and puree until the ingredients are smooth. There should be no skin pulp in the sauce. If you want it hotter, add a few fresh jalape?os (not pickled). The sauce should mound slightly when finished, so you may have to add a little more water to thin it. Makes 4 cups.

The sauce keeps for about a week in the refrigerator, and it freezes well.

Per tablespoon: Cal 33 (21 fat) Fat 1 g (no sat) Fiber 2 g No chol Sodium 96 mg Carb 6 g Calcium 8 mg

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.