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Ingredientes
- 2 x Dry habaneros
- 2 x Chile de arbol
- 2 x Poblano
- 2 x Chipotle
- 2 x Ancho peppers
- 1 can (Small) Tomato paste
- 1/3 c. Apple cider vinegar
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Grnd Cumin
- 1/2 tsp Turmeric
- 1/2 tsp Cardamom
- 1 3/4 c. Water
- 2 Tbsp. Chipotle sauce. Salt and pepper to taste
Direcciones
- Place dry peppers in small sauce pan with 1 c. water. Saute/fry on low till water had reduced to about 1/4 c.. Remove peppers and place on baking sheet in 250 degree oven till completely dry. Grind in spice mill and add in 1 Tsp. back to pepper reduction along with all remaining ingredients and remaining 1 c. water. Simmer on low for 20 minutes (or possibly till the "bite" from the vinegar is gone). Add in salt and black pepper to taste. Chill overnight and correct flavors.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 532g | |
| Calories 126 | |
| Calories from Fat 28 | 22% |
| Total Fat 3.35g | 4% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 38mg | 2% |
| Potassium 954mg | 27% |
| Total Carbs 20.59g | 5% |
| Dietary Fiber 8.2g | 27% |
| Sugars 0.47g | 0% |
| Protein 4.52g | 7% |
