Directions:
- Remove stems and seeds from chiles.
- With a comal or black iron skillet, roast chiles for 5 minutes.
- Shake once or twice and do not allow to blacken.
- Add to the water in a covered pan and simmer on very low heat for 30 minutes to rehydrate.
- Place chiles, tomatoes and remaining ingredients in a blender or food processor and purée.
- If necessary, add a little of the soaking liquid.
- Taste the chile water first; if it is not bitter, use it, otherwise add plain water.
- Add oil or lard to a high-sided pan and heat until almost smoking.
- Refry sauce at a sizzle for 3 to 4 minutes, stirring constantly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 375.69 Kcal (1573 kJ) | ||
| Calories from fat | 126.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.07g | 22% | |
|---|---|---|---|
| Sodium | 1583.69mg | 66% | |
| Potassium | 690.61mg | 15% | |
| Total Carbs | 76.01g | 25% | |
| Sugars | 39.32g | 157% | |
| Dietary Fiber | 13.04g | 52% | |
| Protein | 5.52g | 11% | |
| Vitamin C | 31.4mg | 52% | |
| Vitamin A | 10.7mg | 355% | |
| Iron | 0.4mg | 2% | |
| Calcium | 140.8mg | 14% | |
| Amount Per 100 g | |||
| Calories | 36.39 Kcal (152 kJ) | ||
| Calories from fat | 12.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.36g | 22% | |
|---|---|---|---|
| Sodium | 153.41mg | 66% | |
| Potassium | 66.9mg | 15% | |
| Total Carbs | 7.36g | 25% | |
| Sugars | 3.81g | 157% | |
| Dietary Fiber | 1.26g | 52% | |
| Protein | 0.53g | 11% | |
| Vitamin C | 3mg | 52% | |
| Vitamin A | 1mg | 355% | |
| Calcium | 13.6mg | 14% | |
* 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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