Directions:
- Snap off and discard stems of 2 ounces dried ancho or California chilies (see notes). Shake out and discard seeds. Rinse chilies and cut or break into about 1/2-inch pieces. Soak in 1 cup hot water until soft, about 20 minutes. Lift chilies out (reserving soaking water) and transfer to a blender or food processor. Add 1/3 cup of the reserved water, 3 tablespoons each lemon juice and olive oil, 1 tablespoon paprika, 1 1/2 teaspoons cayenne, 1 teaspoon ground coriander, 1 teaspoon salt, 1/2 teaspoon ground cumin, and 1/8 teaspoon pepper; whirl until smooth. If thicker than desired, blend in 2 to 3 more tablespoons reserved water.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 597.69 Kcal (2502 kJ) | ||
| Calories from fat | 444.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.37g | 76% | |
|---|---|---|---|
| Sodium | 2361mg | 98% | |
| Potassium | 1818.61mg | 39% | |
| Total Carbs | 42.4g | 14% | |
| Sugars | 3.11g | 12% | |
| Dietary Fiber | 17.78g | 71% | |
| Protein | 9.29g | 19% | |
| Vitamin C | 30.1mg | 50% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 9.4mg | 52% | |
| Calcium | 87.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 353.46 Kcal (1480 kJ) | ||
| Calories from fat | 262.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.2g | 76% | |
|---|---|---|---|
| Sodium | 1396.22mg | 98% | |
| Potassium | 1075.47mg | 39% | |
| Total Carbs | 25.07g | 14% | |
| Sugars | 1.84g | 12% | |
| Dietary Fiber | 10.51g | 71% | |
| Protein | 5.5g | 19% | |
| Vitamin C | 17.8mg | 50% | |
| Vitamin A | 0.5mg | 30% | |
| Iron | 5.6mg | 52% | |
| Calcium | 51.8mg | 9% | |
* 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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