Salsa Chilpequín

Yields Makes about 1/2 cup
AuthorElena Cota, San Diego, California,
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.

Ingredients

 1/2 cup (about 1 oz.) dried chilpequín or dried chiltepín
 2 teaspoons salad oil
 2 cloves garlic, peeled, pressed or minced
  Salt
Nutrition Facts

Servings 0

Amount Per Serving
Calories 22Calories from Fat 68
% Daily Value *
Total Fat 1.7g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 1.2mg1%
Total Carbohydrate 2.2g1%
Dietary Fiber 1g4%
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
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
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
3

Nutritional analysis per tablespoon.

Ingredients

 1/2 cup (about 1 oz.) dried chilpequín or dried chiltepín
 2 teaspoons salad oil
 2 cloves garlic, peeled, pressed or minced
  Salt

Directions

Step 1
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
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
3

Nutritional analysis per tablespoon.

Salsa Chilpequín
IngredientsDirections

Search All of Sunset's Recipes

The Latest