Directions:
- Heat a large dry cast-iron skillet over medium-high heat. Working in batches, toast chiles until slightly puffed and fragrant, 15-20 seconds per side. Let cool.
- Using kitchen scissors and working over a medium bowl, cut chiles into thin rings, reserving seeds. Cover with 2 cups very hot water and let soak for 10 minutes.
- Meanwhile, heat the same skillet over medium-high heat. Add garlic; cook, turning often, until tender and skin is lightly charred, about 8 minutes. Let cool. Peel; trim ends.
- Transfer chiles with seeds and liquid to a blender; add roasted garlic, 1 1/2 teaspoon salt, and remaining ingredients. Pulse until a thick, coarse purée forms. Season with salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 453.27 Kcal (1898 kJ) | ||
| Calories from fat | 2.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.24g | 0% | |
|---|---|---|---|
| Sodium | 3186.67mg | 133% | |
| Potassium | 132.8mg | 3% | |
| Total Carbs | 74.9g | 25% | |
| Sugars | 0.41g | 2% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 18.05g | 36% | |
| Vitamin C | 38.6mg | 64% | |
| Vitamin A | 89.1mg | 2970% | |
| Iron | 8.7mg | 49% | |
| Calcium | 206.2mg | 21% | |
| Amount Per 100 g | |||
| Calories | 239.47 Kcal (1003 kJ) | ||
| Calories from fat | 1.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.12g | 0% | |
|---|---|---|---|
| Sodium | 1683.58mg | 133% | |
| Potassium | 70.16mg | 3% | |
| Total Carbs | 39.57g | 25% | |
| Sugars | 0.22g | 2% | |
| Dietary Fiber | 0.53g | 4% | |
| Protein | 9.53g | 36% | |
| Vitamin C | 20.4mg | 64% | |
| Vitamin A | 47.1mg | 2970% | |
| Iron | 4.6mg | 49% | |
| Calcium | 109mg | 21% | |
* 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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