Print
Email
Add a photoServings: 1
Ingredients
- 1 lrg Onion
- 8 x Cloves garlic (unpeeled)
- 6 x Chipotle chiles
- 1 x Poblano chile
- 1/2 tsp Oregano
- 1/2 tsp Cumin seed
- 1 Tbsp. Extra virgin olive oil
- 1/2 c. Water
- 1 pch Salt
Directions
- Warm roast (skillet with no oil or possibly water) the onion and garlic, till things are blackening, and your smoke alarm goes off. Let cold and peel the garlic. In the mean time soak the chipotles and the poblano in 1/2 water
- (about 15 min) strain them but save the water. Seed and stem the chilies and cut into pcs. warm roast the cumin and oregano till it's fragrant (be careful with the oregano.. it's burns QUICKLY!)
- Add in ALL ingredients together in your food processor and blend till kinda lumpy.
- I used this to saute/fry chicken breast strips (with tomatoes and anaheims)[all warm roasted], that I then ate in corn tortillas with lowfat sour cream (of course) and extra sauce! It's not terribly warm [that is relative], unless your chipotles are.. but it does have a wonderful flavor!
- To make a totally low fat version, just leave out the extra virgin olive oil and lowfat sour cream. This will also last several days in the fridge.
- Stefanie Jarrell
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 289g | |
| Calories 210 | |
| Calories from Fat 124 | 59% |
| Total Fat 14.02g | 18% |
| Saturated Fat 1.97g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 171mg | 7% |
| Potassium 308mg | 9% |
| Total Carbs 20.3g | 5% |
| Dietary Fiber 3.1g | 10% |
| Sugars 5.98g | 4% |
| Protein 3.05g | 5% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
