- 1/2 ounce (2 to 4) dried New Mexico chilies
- 1 dried ancho chili
- 3 firm-ripe tomatoes (3/4 lb. total), cored
- 1/4 cup chopped onion
- 2 cloves garlic, peeled
- 2 tablespoons lime juice
- 1 tablespoon chopped fresh jalapeño chili
- 1 to 2 tablespoons tequila
- 3 tablespoons chopped fresh cilantro
- calories 6.5
- caloriesfromfat 14 %
- protein 0.2 g
- fat 0.1 g
- satfat 0.0 g
- carbohydrate 1 g
- fiber 0.3 g
- sodium 1.4 mg
- cholesterol 0.0 mg
How to Make It
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.