A great, smokey salsa that would go with many Mexican dishes. This recipe goes with Tacos al Pastor, found on Epicurious.com
Place torn chiles in bowl. Add 2 cups hot water; soak at least 2 hours or overnight. Drain chiles, reserving soaking liquid.
Heat small nonstick skillet over medium heat. Add onion and garlic to dry skillet; cook until browned in spots, about 6 minutes for garlic and 10 minutes for onion. Trim core from onion. Place onion and garlic in blender. Add drained chiles, 1 cup soaking liquid, 1 chipotle chile, 1 teaspoon adobo, cilantro, and lime juice; puree until smooth. Add remaining chipotle and 1 teaspoon adobo, if desired; puree. Transfer to bowl. Season to taste with coarse salt.
DO AHEAD: Can be made 1 week ahead. Cover and chill. This makes more than enough for the Tacos al Pastor recipe. I make a batch and freeze 2/3 of it for next time.
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Serving Size: 1 recipe (835g) | ||
Recipe Makes: 0 | ||
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Calories: 72 | ||
Calories from Fat: 14 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1215.2mg | 42 % | |
Potassium 306.4mg | 8 % | |
Total Carbohydrate 13.8g | 4 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 11.8g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 72
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