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Salsa Chilpequín





Yields
Makes about 1/2 cup

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.

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

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories22
% Daily Value *
Total Fat 1.7g3%

Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 1.2mg1%
Total Carbohydrate 2.2g1%

Dietary Fiber 1g4%
Protein 0.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.