- 3 dried guajillo chilies (about 1 oz. total)
- 3 dried chiles de arbol (1/10 to 1/5 oz. total)
- 1/3 pound tomatillos, husked, rinsed, and halved
- 1 firm-ripe tomato (1/2 lb.), rinsed, cored, and quartered
- 1 fresh jalapeño chili (1 oz.), rinsed and stemmed
- 2 tablespoons chopped onion
- 2 cloves garlic, peeled
- About 3/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cloves
- 1/4 teaspoon dried Mexican or regular oregano
- calories 7.3
- caloriesfromfat 25 %
- protein 0.3 g
- fat 0.2 g
- satfat 0.0 g
- carbohydrate 1.4 g
- fiber 0.4 g
- sodium 74 mg
- cholesterol 0.0 mg
How to Make It
Trim and discard stems from guajillos and chiles de arbol; discard seeds from guajillos. Rinse chilies.
In a 2- to 3-quart pan, combine dried chilies, tomatillos, tomato, jalapeño, onion, garlic, 3/4 teaspoon salt, and 1 cup water. Cover and bring to a boil over high heat; stir frequently until dried chilies are limp, 10 to 15 minutes. Let cool about 10 minutes.
Meanwhile, in an 8- to 10-inch frying pan over low heat, stir cumin, cloves, and oregano until fragrant, about 4 minutes.
Combine chili mixture and spices in a blender. Whirl until coarsely puréed. Add salt to taste. Pour into a bowl.
Nutritional analysis per tablespoon.