Directions:
- Discard stems from chiles and remove seeds. Rinse chiles under cold running water. Bring chiles with water to a simmer in a nonreactive 1 1/2-quart saucepan. Add onion, garlic, and a pinch of salt, then simmer, uncovered, stirring occasionally (add more water if necessary to cover chiles), until softened, about 30 minutes.
- While chiles are cooking, finely grind cumin seeds with a mortar and pestle or in an electric coffee/spice grinder.
- Transfer chiles and vegetables with a slotted spoon to a blender and purée with cumin and cup chile water (save remaining chile water) until smooth. (Sauce should be thick but not stiff; add more chile water, 1 tablespoon at a time, if necessary.) Season with salt.
- Cooks' note: Sauce may be made 3 days ahead, cooled completely, and chilled, covered. Reheat before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154.22 Kcal (646 kJ) | ||
| Calories from fat | 81.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.08g | 14% | |
|---|---|---|---|
| Sodium | 39.11mg | 2% | |
| Potassium | 224.44mg | 5% | |
| Total Carbs | 26.42g | 9% | |
| Sugars | 2.21g | 9% | |
| Dietary Fiber | 6.23g | 25% | |
| Protein | 4.17g | 8% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 8.1mg | 270% | |
| Iron | 4.1mg | 23% | |
| Calcium | 128.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 26.39 Kcal (110 kJ) | ||
| Calories from fat | 13.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.55g | 14% | |
|---|---|---|---|
| Sodium | 6.69mg | 2% | |
| Potassium | 38.41mg | 5% | |
| Total Carbs | 4.52g | 9% | |
| Sugars | 0.38g | 9% | |
| Dietary Fiber | 1.07g | 25% | |
| Protein | 0.71g | 8% | |
| Vitamin C | 0.6mg | 6% | |
| Vitamin A | 1.4mg | 270% | |
| Iron | 0.7mg | 23% | |
| Calcium | 21.9mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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