Directions:
- Bake dried chilies in a rimmed pan in a 250° oven until fragrant, 4 to 5 minutes. Cool briefly, then break off and discard stems. Shake out and discard seeds. Place chilies in a bowl and pour 1 cup boiling water over them. Let stand until soft, about 10 minutes.
- Meanwhile, broil tomatoes in a rimmed pan about 4 inches from heat, turning as needed, until charred, 5 to 8 minutes. Let cool.
- With a slotted spoon, transfer soaked chilies to a blender or food processor. Purée until smooth, adding about 3 tablespoons of the soaking water to blend smoothly. Discard remaining water.
- Add to blender the roasted tomatoes, onion, garlic, lime juice, and fresh chili. Whirl until coarsely puréed. Season to taste with tequila and salt, then stir in cilantro.
- Nutritional analysis per tablespoon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.88 Kcal (544 kJ) | ||
| Calories from fat | 0.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 0% | |
|---|---|---|---|
| Sodium | 38.48mg | 2% | |
| Potassium | 945.57mg | 20% | |
| Total Carbs | 25.49g | 8% | |
| Sugars | 12.71g | 51% | |
| Dietary Fiber | 4.51g | 18% | |
| Protein | 4.23g | 8% | |
| Vitamin C | 74.3mg | 124% | |
| Iron | 0.1mg | 1% | |
| Calcium | 59.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 28.58 Kcal (120 kJ) | ||
| Calories from fat | 0.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 8.47mg | 2% | |
| Potassium | 208.09mg | 20% | |
| Total Carbs | 5.61g | 8% | |
| Sugars | 2.8g | 51% | |
| Dietary Fiber | 0.99g | 18% | |
| Protein | 0.93g | 8% | |
| Vitamin C | 16.4mg | 124% | |
| Calcium | 13.1mg | 6% | |
* 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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