Dried Chile Salsa

Name: Dried Chile Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Mexican
Ingredients: 4 dried Anaheim chile peppers; 1 sprig Garnish: fresh cilantro; 2 Tbsps chopped fresh cilantro; 6 garlic cloves, minced; 1 teaspoon ground cumin; 1 Tbsp olive oil; 1 large onion, chopped; 907 grams Roma tomatoes, halved; 1 teaspoon salt

Dried Chile Salsa might be just the hor d'oeuvre you are searching for. This recipe serves 3. One serving contains 142 calories, 4g of protein, and 5g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up anaheim chile peppers, olive oil, garlic cloves, and a few other things to make it today. This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Remove seeds from peppers.

Ingredients you will need

Peppers

Seeds

Place peppers in a saucepan with boiling water to cover; let stand 30 minutes.

Ingredients you will need

Peppers

Water

Equipment you will use

Sauce Pan

Drain. Peel and coarsely chop peppers.

Ingredients you will need

Peppers

Bake tomato halves in a roasting pan coated with cooking spray at 450 for 20 minutes or until blackened.

Ingredients you will need

Cooking Spray

Tomato

Equipment you will use

Roasting Pan

Oven

Saut garlic and onion in hot oil 3 minutes or until tender.

Ingredients you will need

Garlic

Onion

Cooking Oil

Pulse chopped pepper, tomato halves, onion mixture, salt, and cumin in a food processor until chunky; stir in cilantro.

Ingredients you will need

Cilantro

Pepper

Tomato

Cumin

Onion

Salt

Equipment you will use

Food Processor

Garnish, if desired.

Equipment

Ingredients

Servings:

dried Anaheim chile peppers 1sprig

Garnish: fresh cilantro 2Tbsps

chopped fresh cilantro 6

garlic cloves, minced 1teaspoon

ground cumin 1Tbsp

olive oil 1large

onion, chopped 907grams

Roma tomatoes, halved 1teaspoon

salt

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Caves Roger Goulart Gran Reserva Cava. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 23 dollars per bottle.