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Ingredients
- chipotle salsa:
- 3 dried chipotle mora chiles (small purplish-red) wiped clean and stemmed
- 1/2 c pecans, coarsly chopped
- 2 tbsp olive or veg oil
- 1/2 c finely chopped white onion
- 1 garlic clove finely chopped
- 1/2 tsp salt
Directions
- Toast chiles in small pan turning them over occasionally until puffed and blistered. 3-5 minutes transfer them into blender along with 1/2 c water
- preheat the oven to 350 and toast the pecans in one layer on a sheet 5-8 minutes. transfer them to the blender. blend the mixture to form a slightly chunkly puree, gradually adding more water if necessary to blend.
- wipe the small pan clean, add the oil and set over medium heat. add the onion and garlic and cook till translucent and soft. add the blended mixture to the pan, then pour 1 tbsp of water into the blender to loosen the remaiing puree and pour it into the pan. add the salt and let the mixture come to a strong simmer, stirring constantly, turn off the heat. let the salsa cool then season it to taste with more salt.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 133g | |
| Calories 471 | |
| Calories from Fat 418 | 89% |
| Total Fat 47.87g | 60% |
| Saturated Fat 5.55g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1167mg | 49% |
| Potassium 235mg | 7% |
| Total Carbs 11.59g | 3% |
| Dietary Fiber 4.1g | 14% |
| Sugars 4.23g | 3% |
| Protein 3.61g | 6% |
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