Directions:
- Lay a sheet of foil in a heavy cast-iron frying pan or comal. Over medium-high heat in a well-ventilated area, dry-roast the garlic until the skin in blackened in places and the garlic is soft (about 7 minutes). Remove the peel.
- Wearing gloves, seed the chiles and place in a blender. Process until well pulverized. Add the garlic, water, and salt and puree until as smooth as possible. Scrape into a bowl and add the vinegar. Let stand 30 minutes. Taste for seasoning. The sauce should be hot and highly seasoned; add more vinegar and salt if necessary. If desired, the salsa may be thinned with a little water.
- Note: This sauce may be strained before serving (I never do). I also leave the seeds in the chiles which makes it hotter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1.59 Kcal (7 kJ) | ||
| Calories from fat | 0.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 265.54mg | 11% | |
| Potassium | 3.03mg | 0% | |
| Total Carbs | 0.25g | 0% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.29g | 1% | |
| Protein | 0.05g | 0% | |
| Vitamin C | 0.2mg | 0% | |
| Calcium | 3.4mg | 0% | |
| Amount Per 100 g | |||
| Calories | 1.95 Kcal (8 kJ) | ||
| Calories from fat | 0.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 326.55mg | 11% | |
| Potassium | 3.73mg | 0% | |
| Total Carbs | 0.3g | 0% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 0.06g | 0% | |
| Vitamin C | 0.3mg | 0% | |
| Calcium | 4.2mg | 0% | |
* 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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