Salsa Chilpequín

Notes: If making up to 3 days ahead, cover and chill. If the tiny fiery chilpequín and chiltepín are unavaliable, use 1/2 cup of another dried hot chili such as chiles de árbol; discard stems and seed before toasting.
Makes about 1/2 cup


+ Add To Shopping List
1/2 cup (about 1 oz.) dried chilpequín or dried chiltepín
2 teaspoons salad oil
2 cloves garlic, peeled, pressed or minced


1. In an 8- to 10-inch frying pan over medium heat, stir chilies in oil until chilies smell toasted, about 3 minutes; take care not to scorch. Pour from pan into a blender.

2. Add garlic and 1/2 cup water. Whirl until a smooth purée. If desired, thin with 1 or more tablespoons water. Add salt to taste.

Nutritional analysis per tablespoon.

Created date

October 2003

Nutritional Information

Calories 22
Caloriesfromfat 68 %
Protein 0.5 g
Fat 1.7 g
Satfat 0.3 g
Carbohydrate 2.2 g
Fiber 1 g
Sodium 1.2 mg
Cholesterol 0.0 mg