Dried Chile Salsa
Dried Chile Salsan is a gluten free, primal, and whole 30 recipe with 3 servings. One serving contains 142 calories, 4g of protein, and 5g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. It works well as a budget friendly hor d'oeuvre. If you have salt, onion, ground cumin, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Remove seeds from peppers.
Place peppers in a saucepan with boiling water to cover; let stand 30 minutes.
Drain. Peel and coarsely chop peppers.
Bake tomato halves in a roasting pan coated with cooking spray at 450 for 20 minutes or until blackened.
Saut garlic and onion in hot oil 3 minutes or until tender.
Pulse chopped pepper, tomato halves, onion mixture, salt, and cumin in a food processor until chunky; stir in cilantro.
Recommended wine: Cava, Grenache, Shiraz
Chili can be paired 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. The Caves Roger Goulart Gran Reserva Cava with a 4.7 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.
Caves Roger Goulart Gran Reserva Cava
Pale yellow with golden highlights. Aroma with good intensity, ripe white fruit such us apple and peach. Aniseed notes, fennel. Reminiscences of patisserie, yeast and dry flowers notes. Dried nuts. One experiences the work of more than five years of aging on the lees.On the palate, wide on entry, full and creamy on the palate. Thick and velvet. The dry white flowers and fruit aromas come back on the palate. Its’ good acidity provides a refreshing and lasting finish.