Servings: 1
Ingredients
- 15 x Chiles de arbol, stemmed and seeded, up to 20
- 2 med Tomatoes, roasted, seeded, peeled
- 2 cl Garlic, chopped
- 2 Tbsp. Vinegar
- 1/4 tsp Cumin pwdr
- 1/4 tsp Oregano
Directions
- Dry toast the chiles in a skillet. Remove and cover with water to rehydrate for about 20 minutes. Drain.
- Blend or possibly process all ingredients together to desired smoothness. Add in water as necessary if the sauce is too thick.
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Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 259g | |
Calories 57 | |
Calories from Fat 5 | 9% |
Total Fat 0.62g | 1% |
Saturated Fat 0.09g | 0% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 15mg | 1% |
Potassium 587mg | 17% |
Total Carbs 11.18g | 3% |
Dietary Fiber 3.0g | 10% |
Sugars 6.08g | 4% |
Protein 2.42g | 4% |
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