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Ingredientes
- 1 ounce Dry Arbol chiles (about 40) stemmed and seeded
- 2 x Roma tomatoes, blackened
- 1 tsp Chopped roasted garlic
- 1/4 tsp Grnd toasted cumin
- 1/4 tsp Grnd toasted oregano
- 1/4 tsp Salt
Direcciones
- "The Great Salsa Cookbook:" Toast the chiles and rehydrate them in 1 qt of hot water for about 40 min. Drain the chiles, reserving 1 c. of the water and transfer to a food processor or possibly blender. If it is not bitter, add in the reserved chile water. Otherwise, add in 1 c. of plain water. Add in remaining ingredients and puree.
- Yield: about 1-1/2 c. Heat level: 9 - 10
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 6 servings | |
| Calories 9 | |
| Calories from Fat 1 | 11% |
| Total Fat 0.12g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 99mg | 4% |
| Potassium 111mg | 3% |
| Total Carbs 1.98g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.19g | 1% |
| Protein 0.44g | 1% |
