- Calories 22
- Caloriesfromfat 68%
- Protein 0.5g
- Fat 1.7g
- Satfat 0.3g
- Carbohydrate 2.2g
- Fiber 1g
- Sodium 1.2mg
- Cholesterol 0.0mg
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.
How to Make It
Step 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.
Step 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.
Step 3
Nutritional analysis per tablespoon.
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