Ingredients
12
12 servings
- •1 dried guajillo chile
- •1 dried chile negro (pasilla) pepper
- •2 dried New Mexico chile pods
- •1.5 cups warm water
- •2 cloves garlic, pressed
- •1 teaspoon ground cumin
- •1 teaspoon salt
- •1 teaspoon packed brown sugar
- •1 teaspoon white vinegar
Instructions
- Remove stems and seeds from the guajillo chile, pasilla chile, and the New Mexico chile pods.
- 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.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 5
- Carbohydrate: 1g
- Fat: 0g
- Fiber: 0g
- Protein: 0g
- Sugar: 0g
Related Recipes
New Mexico Red Chile Sauce
Homemade Hot Sauce
Cilantro-Chili Pepper Sauce
Calypso Hot Sauce
Pique (Puerto Rican Hot Sauce)
Turkey Mole Poblano
Mexican Rice and Beans
Red Chile Paste
Mexican Beans and Rice
Spicy Spanish-Style Rice
Mexican Pot Roast
