Try this Chile De Arbol Salsa recipe, or contribute your own.
Suggest a better descriptionSkeeve meananti@ba.isu.edu Recipe from Mark Millers "The Great Salsa Cookbook:" Toast the chiles and rehydrate them in 1 quart of warm water for about 40 minutes. Drain the chiles, reserving 1 cup of the water and transfer to a food processor or blender. If it is not bitter, add the reserved chile water. Otherwise, add 1 cup of plain water. Add remaining ingredients and puree. Yield: about 1-1/2 cups Heat level: 9 - 10 CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (5g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 3.1mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
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: 1
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