Condiments
Guajillo 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.
Guajillo Salsa
1 1/4 oz dried guajillo chiles, stemmed and seeded
2 T diced white onion
1 Roma tomato, blackened and chopped
1 clove roasted garlic
1/2 t salt
Toast the chiles in a dry frying pan. Rehydrate them
Guajillo Salsa
1 1/4 oz dried guajillo chiles, stemmed and seeded
2 T diced white onion
1 Roma tomato, blackened and chopped
1 clove roasted garlic
1/2 t salt
Toast the chiles in a dry frying pan. Rehydrate them
Instructions
in 1 quart of warm water for 20 min. Drain chiles,
reserving 1 cup of the water. Transfer to blender. If
the chiles do not taste bitter, add the reserved
chile water, otherwise add 1 c. plain water. Saute the
onion for 5 minutes over medium heat and add to the
chiles. Add the tomato, garlic, and salt, then puree.
reserving 1 cup of the water. Transfer to blender. If
the chiles do not taste bitter, add the reserved
chile water, otherwise add 1 c. plain water. Saute the
onion for 5 minutes over medium heat and add to the
chiles. Add the tomato, garlic, and salt, then puree.
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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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