Red Chile Puree
|New mexico chiles/California chiles||9 (dried)|
|Water||2 Cup (32 tbs)|
|Onion||1 Small, cut in to chunks|
|Garlic||2 Clove (10 gm)|
Arrange chiles on a large baking sheet and cook in a 300° oven until chiles smell toasted (about 4 minutes).
Let cool slightly.
Discard stems and seeds.
In a 3- to 4-quart pan, combine chiles, water, onion, and garlic; cover and bring to a boil over high heat.
Reduce heat, cover, and simmer until chiles are very soft (about 30 minutes).
Remove from heat and let cool slightly.
In a blender or food processor, whirl chile mixture until smooth; rub puree through a fine strainer and discard residue.
If made ahead, cover and refrigerate for up to a week.
Serving size: Complete recipe
Calories 100 Calories from Fat 3
% Daily Value*
Total Fat 0.35 g0.54%
Saturated Fat 0.08 g0.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 12.9 mg0.5%
Total Carbohydrates 23 g7.8%
Dietary Fiber 3.7 g14.6%
Sugars 9.9 g
Protein 4 g7.6%
Vitamin A 21.3% Vitamin C 384.1%
Calcium 6.3% Iron 8.4%
*Based on a 2000 Calorie diet