Directions:
- Toast chiles in a large heavy skillet over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes. Remove from pan; let cool. Add garlic to same skillet; cook, turning often, until skins brown in spots and cloves are soft, 10-15 minutes. Remove from pan. Let cool; peel.
- Stem chiles and halve lengthwise; discard seeds. Cut into pieces; transfer to a medium bowl. Cover with boiling water; let soak, mixing often, until softened, 25-30 minutes.
- Drain chiles, reserving soaking liquid. Transfer chiles, garlic, 1/2 cup soaking liquid, and 1 tablespoon vinegar to blender. Purée, adding soaking liquid as needed, until a smooth, thick sauce forms. Season with salt and more vinegar, if desired. DO AHEAD: Salsa can be made 1 week ahead. Cover; chill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 221.38 Kcal (927 kJ) | ||
| Calories from fat | 1.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.12g | 0% | |
|---|---|---|---|
| Sodium | 2.04mg | 0% | |
| Potassium | 48.12mg | 1% | |
| Total Carbs | 36.36g | 12% | |
| Sugars | 0.12g | 0% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 8.82g | 18% | |
| Vitamin C | 19.9mg | 33% | |
| Vitamin A | 44.6mg | 1485% | |
| Iron | 4.3mg | 24% | |
| Calcium | 102.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 264.49 Kcal (1107 kJ) | ||
| Calories from fat | 1.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.14g | 0% | |
|---|---|---|---|
| Sodium | 2.44mg | 0% | |
| Potassium | 57.49mg | 1% | |
| Total Carbs | 43.44g | 12% | |
| Sugars | 0.14g | 0% | |
| Dietary Fiber | 0.29g | 1% | |
| Protein | 10.54g | 18% | |
| Vitamin C | 23.8mg | 33% | |
| Vitamin A | 53.2mg | 1485% | |
| Iron | 5.1mg | 24% | |
| Calcium | 122.7mg | 10% | |
* 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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