- 5 dried hot New Mexico chiles
- 1 cup hot water
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon sugar
- 1/8 teaspoon caraway seeds, crushed
- 1/2 cup finely chopped onion
- 1 large clove garlic, minced
- 1 tablespoon vegetable oil
- 2 tablespoons no-salt-added tomato paste
- 1/8 teaspoon salt
- 2 teaspoons fresh lime juice
- calories 10
- caloriesfromfat 0.0 %
- fat 0.6 g
- satfat 0.1 g
- monofat 0.0 g
- polyfat 0.0 g
- protein 0.2 g
- carbohydrate 1.2 g
- fiber 0.0 g
- cholesterol 0.0 mg
- iron 0.0 mg
- sodium 13 mg
- calcium 0.0 mg
How to Make It
Using rubber gloves, remove and discard stems and seeds from chile peppers. Wash chiles in cold water; drain. Tear chiles into strips; place in a small bowl. Add hot water; let stand 20 minutes.
Pour chile mixture into container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Set mixture aside.
Combine flour and next 5 ingredients in a small bowl; set aside.
Cook onion and garlic in oil in a small skillet over medium-high heat, stirring constantly, 5 minutes or until onion is tender. Add flour mixture; stir well. (Mixture will be dry.) Cook, stirring constantly, 1 minute. Gradually add chile mixture; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in tomato paste and salt. Let cool slightly.
Pour mixture into container of electric blender; cover and process until smooth, stopping once to scrape down sides. Stir in lime juice. Store in refrigerator. Serve as a condiment with couscous, soups, or stews, or spread on bread.