Dried Chile Salsa
Recipe: #17336
February 12, 2015
Categories: Peppers, Southwest, Cinco de Mayo, Game/Sports Day, Fat Free, Gluten-Free, Heart Healthy Kosher, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy, more
"Recipe source: Bon Appetit (February 2014)"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (44.2 g)
- Calories 59.5
- Total Fat - 3.5 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 875.6 mg
- Total Carbohydrate - 5.7 g
- Dietary Fiber - 1.8 g
- Sugars - 0.9 g
- Protein - 2.3 g
- Calcium - 14.5 mg
- Iron - 0.9 mg
- Vitamin C - 2.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a skillet over high heat toast the chiles, turning often until fragrant (3-5 minutes). Let cool slightly and then remove stems and seeds.
Step 2
In a saucepan place the chiles, onion, garlic, salt and 1 1/2 cups water; bring to a boil. Reduce heat and simmer for 15-20 minutes. Puree mixture in a blender until smooth.
Step 3
Strain mixture and mix in vinegar.
Step 4
***Can be made 4 days ahead, cover and chill.
Tips
No special items needed.
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