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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  All Recipes

| 1. Remove stems and seeds from the guajillo chile, pasilla chile, and the New Mexico chile pods. | 2. Heat a cast-iron skillet over medium heat. Toast the chile pods in the skillet until lightly brown, about 2 to 3 minutes. Transfer the chile pods to a small bowl and pour the warm water over them. Allow chiles to soak about 40 minutes. | 3. Remove the guajillo and New Mexico chiles from the water. Use a spoon to scrape the pulp from the skin. Discard the skin. Place the pulp of the guajillo chile and the New Mexico chiles in a food processor with the pasilla chile and the water in which the peppers soaked. Puree in the food processor until all ingredients are combined. Add the garlic, cumin, salt, brown sugar, salt, and vinegar. Puree the mixture until smooth. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
guajillo chile	1			50.4333	0.0	11.22	0.2833
chile negro pepper	1			50.4333	0.0	11.22	0.2833
new mexico chile pod	2			50.4333	0.0	11.22	0.2833
water	1 1/2	cups		0.0	0.0	0.0	0.0
garlic	2	cloves	pressed	8.94	1.9836	0.3816	0.03
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
salt	1	teaspoon		-	-	-	-
brown sugar	1	teaspoon		11.4	2.9427	0.0036	0.0
white vinegar	1	teaspoon		0.9	0.002	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.