Chimayo Rep Chile Salsa
|Dried chimayo chilis||8 Ounce, stemmed (New Mexico Red, With Seeds, About 25)|
|Roasted garlic||4 Clove (20 gm)|
|Dried oregano||1 Tablespoon, toasted and ground|
Toast the chiles and rehydrate them in 2 quarts of warm water.
Drain the chiles, reserving 2 cups of the water, and transfer to a blender.
If it is not bitter, add the reserved chile water; otherwise, add 2 cups of plain water.
Add the garlic and salt to the blender and puree.
Stir in the oregano.
Serving size: Complete recipe
Calories 285 Calories from Fat 66
% Daily Value*
Total Fat 2 g3.1%
Saturated Fat 0.45 g2.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1956 mg81.5%
Total Carbohydrates 46 g15.3%
Dietary Fiber 9.8 g39.3%
Sugars 12.2 g
Protein 6 g12.4%
Vitamin A 74.2% Vitamin C 929%
Calcium 27.8% Iron 51.9%
*Based on a 2000 Calorie diet