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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. About one hour before, tear off the stems and any woody part from the dried chiles. | 2. Shake out all the seeds, and tear them up (like you are ripping up an evil credit card) and place them into a heatproof bowl. | 3. Cover torn chiles with the 4 cups boiling water (make sure they are covered well- add more boiling water if needed). | 4. Weigh the top of the chiles down with a heatproof plate (just to make sure they stay submerged). | 5. Allow them to soften in the hot water for about 1 hour. | 6. Using a slotted spoon, remove the chiles from the water, but do not discard the water (set it aside for now). | 7. Place the softened chiles in a blender or food processor, along with the chopped 1/2 onion, salt, garlic, red wine vinegar, and lime juice. | 8. Puree mixture until smooth, adding 3/4-1 cup of the reserved soaking liquid to get the consistency you like (discard any liquid you don't need or save it to cook with rice). | 9. Pour pureed salsa into a bowl, and stir in the minced chiles (protect your hands if you want with gloves while mincing) (use habanero, jalapeno or whatever kind you like or have) and chopped cilantro. | 10. If you have not protected your hands with gloves while mincing the hot chiles, wash them several times with dishwashing liquid to help remove some of the volatile oils. | 11. And don't rub your eyes. | 12. The salsa may get hotter as it sits for awhile with those minced chiles, so consider that when deciding how many chiles to use. | 13. Adjust seasonings for salt (if necessary) and serve with warmed chips or over food. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
new mexico chile	10			-	-	-	-
arbol chile	10			-	-	-	-
guajillo chilies	3			-	-	-	-
ancho chile	1		dried	-	-	-	-
water	1	quart	boiling	-	-	-	-
onion	1/2		chopped sweet	30.0	7.005	0.825	0.075
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
salt	2	teaspoons		-	-	-	-
garlic	3	cloves		13.41	2.9754	0.5724	0.045
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
jalapeno pepper	2		seeded minced	3.2625	0.7312	0.1024	0.0416
habanero pepper	1		seeded minced	-	-	-	-

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