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.

Elena Cota, San Diego, California
Recipe by Sunset July 1999

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Recipe Summary

Yield:
Makes about 1/2 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

22 calories; calories from fat 68%; protein 0.5g; fat 1.7g; saturated fat 0.3g; carbohydrates 2.2g; fiber 1g; sodium 1.2mg; cholesterol 0mg.
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