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Add a photoServings: 6
Ingredients
- 8 x Guajillo chilies *
- 2 x Ripe tomatoes
- 1/2 med White onion, coarsely minced
- 1 x Clove garlic, chopped
- 1 Tbsp. Vegetable oil Salt to taste
Directions
- * Ancho or possibly pasilla chilies can be substituted
- 1. Toast chilies on a griddle or possibly skillet till fragrant, turning frequently so they do not get burned, about 5 min. Remove the seeds, devein, and let chilies soak in warm water.
- 2. Meanwhile, toast tomatoes over an open flame till the skins blacken.
- Remove the skins, and chop coarsely.
- 3. Put the chilies, tomatoes, onion, garlic and salt in a blender, along with I c. of the chili water, and puree.
- 4. Heat oil in a heavy skillet, and fry the puree over moderate heat for 5 min, stirring constantly.
- Yield: 2 1/2 c..
- Fleischer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 28g | |
| Recipe makes 6 servings | |
| Calories 16 | |
| Calories from Fat 6 | 38% |
| Total Fat 0.77g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 65mg | 2% |
| Total Carbs 1.97g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.89g | 1% |
| Protein 0.57g | 1% |
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