Directions:
- Wipe off dried New Mexico chilies. Lay in single layer in a rimmed pan. Toast in a 350° oven just until chilies begin to get fragrant, 3 to 5 minutes. Let chilies cool, then discard stems and seeds. Put chilies in a bowl and pour 1 quart boiling water over each 1/2 pound chilies (about 36). Let stand until chilies are soft, at least 10 minutes. Whirl chilies and soaking water in a blender until smoothly puréed. Cover and refrigerate up to 3 days, or package airtight and freeze up to 6 months. Thin with water or broth to use.
- Nutritional analysis per 1/2 cup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 639.44 Kcal (2677 kJ) | ||
| Calories from fat | 285.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.75g | 49% | |
|---|---|---|---|
| Sodium | 3718.7mg | 155% | |
| Potassium | 4421.63mg | 94% | |
| Total Carbs | 113.38g | 38% | |
| Sugars | 15.87g | 63% | |
| Dietary Fiber | 79.36g | 317% | |
| Protein | 29.48g | 59% | |
| Vitamin C | 2.3mg | 4% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 38.5mg | 214% | |
| Calcium | 748.3mg | 75% | |
| Amount Per 100 g | |||
| Calories | 282 Kcal (1181 kJ) | ||
| Calories from fat | 126 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14g | 49% | |
|---|---|---|---|
| Sodium | 1640mg | 155% | |
| Potassium | 1950mg | 94% | |
| Total Carbs | 50g | 38% | |
| Sugars | 7g | 63% | |
| Dietary Fiber | 35g | 317% | |
| Protein | 13g | 59% | |
| Vitamin C | 1mg | 4% | |
| Vitamin A | 1mg | 76% | |
| Iron | 17mg | 214% | |
| Calcium | 330mg | 75% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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