Recipe Details
Ingredients
-
1quartvegetable stock
-
8large dried ancho chiles, stemmed and seeded
-
3plum tomatoes, chopped
-
1smallonion, chopped
-
1small dried red chile, stemmed and most seeds discarded
-
3clovesgarlic, chopped
-
1tablespoonlight brown sugar
-
1tablespoonvegetable oil
-
2teaspoonsground cumin
-
2teaspoonskosher salt
-
1teaspoonfreshly ground black pepper
-
1tablespooncider vinegar
Cooking Directions
-
Combine vegetable stock, ancho chiles, plum tomatoes, onion, red chile, garlic, brown sugar, vegetable oil, cumin, kosher salt, and black pepper in a saucepan; bring to a boil. Boil mixture for 2 minutes.
-
Cover saucepan and remove from heat; let stand for 10 minutes.
-
Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer salsa to a bowl and stir in vinegar.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe32 | |
| Calories22 | |
| % Daily Value * | |
| Total Fat 1g |
1% |
| Saturated Fat 0g |
1% |
| Sodium 157mg |
7% |
| Total Carbohydrate 3g |
1% |
| Dietary Fiber 1g |
4% |
| Total Sugars 1g |
|
| Protein 1g |
1% |
| Vitamin C 1mg |
1% |
| Calcium 7mg |
1% |
| Iron 1mg |
3% |
| Potassium 129mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
