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Guajillo Salsa

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Recipe

 

Yield

3 cups

Prep

20 min

Cook

10 min

Ready

30 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
½ pound guajillo chiles
dried
*
3 cups water
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5 large garlic cloves
roasted
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1 teaspoon cumin
ground
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1 teaspoon salt
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½ pound italian plum (roma) tomatoes
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2 teaspoons pepitas (pumpkin seeds)
toasted
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½ cup apple cider vinegar
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1 teaspoon oregano
mexican, roasted and ground
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Ingredients

Amount Measure Ingredient Features
226.8 g guajillo chiles
dried
*
7.1E+2 ml water
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5 large garlic cloves
roasted
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5 ml cumin
ground
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5 ml salt
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226.8 g italian plum (roma) tomatoes
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1E+1 ml pepitas (pumpkin seeds)
toasted
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118 ml apple cider vinegar
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5 ml oregano
mexican, roasted and ground
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Directions

General Instructions on How to Rehydrate Dried Chiles: Stem and seed the chiles, then place them in a skillet, on a comal, or in a 250 degree oven and dry-roast them for 3 or 4 minutes.

Shake them once or twice and be careful not to scorch them or else they will taste bitter; this in turn will make sauce taste bitter.

The chiles should then be added to water that has been heated teaspoon just below the boiling point, if it is boiling, the chiles will lose flavor.

Use just enough water to cover the chiles and press them down with a lid.

Allow them to sit for 20 minutes or until they are soft.

At this point, you should taste the water to see if it is bitter, discarding it if it is.

The chiles can then be used as directed in the recipe.

METHOD: Remove stems from the Guajillo.

Roast and rehydrate the chiles.

Purée with the remaining ingredients.

To use as a sauce, heat 2 tablespoons peanut oil or lard in a high-sided pan and refry sauce at a sizzle for 3 to 5 minutes, stirring continuously.

Add a little water if necessary.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 267g (9.4 oz)
Amount per Serving
Calories 2116% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 602mg 25%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 10% Vitamin C 12%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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