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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 40 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Fill a saucepan with water, stir in dried chipotle peppers, and bring to a boil. Reduce heat to low and simmer until peppers are soft, about 30 minutes. Drain and let cool. When peppers are cool, remove stems, cut open peppers, and remove seeds. Set peppers aside. | 2. Preheat an outdoor grill for high heat and lightly oil the grate. | 3. Grill tomatoes on hot grate until skin blackens and begins to peel, turning tomatoes often to blacken all sides, about 10 minutes. Set grilled tomatoes aside to cool. | 4. Place grilled tomatoes, chipotle peppers, yellow onion, white vinegar, salt, black pepper, and lime juice into a food processor; pulse a few times, then process until almost pureed. | 5. Refrigerate until flavors have blended, at least 2 hours to overnight. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chipotle pepper	10			-	-	-	-
rom tomato	12			-	-	-	-
yellow onion	1/4		chopped	28.71	1.7096	0.2066	2.349
garlic	2	cloves		8.94	1.9836	0.3816	0.03
white vinegar	2	tablespoons		5.364	0.0119	0.0	0.0
salt	2	teaspoons		-	-	-	-
black pepper	1	pinch	ground	0.3608	0.0919	0.0149	0.0047
lime	1		juiced	1.2604	0.4245	0.0212	0.0035

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