Directions:
- Place torn chiles in bowl. Add 2 cups hot water; soak at least 2 hours or overnight. Drain chiles, reserving soaking liquid.
- Heat small nonstick skillet over medium heat. Add onion and garlic to dry skillet; cook until browned in spots, about 6 minutes for garlic and 10 minutes for onion. Trim core from onion. Place onion and garlic in blender. Add drained chiles, 1 cup soaking liquid, 1 chipotle chile, 1 teaspoon adobo, cilantro, and lime juice; puree until smooth. Add remaining chipotle and 1 teaspoon adobo, if desired; puree. Transfer to bowl. Season to taste with coarse salt. DO AHEAD: Can be made 1 week ahead. Cover and chill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 24.62 Kcal (103 kJ) | ||
| Calories from fat | 1.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.13g | 0% | |
|---|---|---|---|
| Sodium | 20.4mg | 1% | |
| Potassium | 74.62mg | 2% | |
| Total Carbs | 5.41g | 2% | |
| Sugars | 1.27g | 5% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 0.86g | 2% | |
| Vitamin C | 5.4mg | 9% | |
| Iron | 0.1mg | 1% | |
| Calcium | 42.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 8.18 Kcal (34 kJ) | ||
| Calories from fat | 0.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 6.78mg | 1% | |
| Potassium | 24.81mg | 2% | |
| Total Carbs | 1.8g | 2% | |
| Sugars | 0.42g | 5% | |
| Dietary Fiber | 0.23g | 3% | |
| Protein | 0.28g | 2% | |
| Vitamin C | 1.8mg | 9% | |
| Calcium | 14.3mg | 4% | |
* 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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