Condiments
Chimayo Red Chile Salsa
Prep Time
15 min
Cook Time
30 min
Servings
4
Calories
150
A fresh, fat-free salsa recipe.
Ingredients
from "The Great Salsa Book" by Mark Miller.
Chimayo Red Chile Salsa
8 oz dried Chimay (New Mexico red) chiles (approx 25),
stems and seeds removed
4 cloves roasted garlic
1 t salt
1 t dried oregano
Chimayo Red Chile Salsa
8 oz dried Chimay (New Mexico red) chiles (approx 25),
stems and seeds removed
4 cloves roasted garlic
1 t salt
1 t dried oregano
Instructions
Toast chiles in a dry frying pan. Rehydrate them in
2 quarts of warm water. Draing the chiles, reserving
2 cups of the water, and transfer to blender. If the
chiles are not bitter, add the reserved chile water,
otherwise add 2 c. plain water. Add garlic and salt
and puree. Stir in oregano.
2 quarts of warm water. Draing the chiles, reserving
2 cups of the water, and transfer to blender. If the
chiles are not bitter, add the reserved chile water,
otherwise add 2 c. plain water. Add garlic and salt
and puree. Stir in oregano.
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Nutrition Facts
Per Serving (4 servings)| Calories | 150 |
| Protein | 3,00 g |
| Carbohydrates | 25,00 g |
| Fat | 2,00 g |
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