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Ingredients |
Amount |
| Garlic
cloves, unpeeled |
2 ea. |
Dried
guajillo chiles, stemmed and seeded
|
2 ea. |
Dried
arbol chiles, stemmed and seeded (or, for a less
spicy salsa, replace with 1 additional guajillo
chile)
|
3 ea. |
Roasted
peanuts (skinless ones give a lighter flavor;
“Spanish” peanuts—with
skin— give a more robust flavor)
|
1 ½
cups |
| Salt
|
1 tsp.
or to taste |
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1. Roast garlic and chiles:
Heat an ungreased griddle or skillet over
medium. Lay the garlic cloves on the hot surface;
turn regularly until blackened in spots and
soft, about 15 minutes. Meanwhile, tear chiles
into flat pieces. Working with a few at a
time, use a metal spatula to press pieces
firmly onto hot surface until they are very
aromatic and change color slightly, 10 to
20 seconds. Flip and press down to toast the
other side. Place chiles in a bowl and cover
with hot tap water. Use a plate to weigh down
the chiles to keep submerged. Let soak until
soft, 15 to 20 minutes.
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| 2.
Finish salsa: Drain the chiles, discarding the
soaking liquid. Peel garlic. Combine garlic, chiles,
peanuts and 1 ¾ cups water. Blend until
smooth. Strain through a medium-mesh sieve to
remove chile skins. Adjust seasoning. Serve at
room temperature. |
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Nutrition
Facts |
| Serving
Size: 2 Tbsp. |
Servings
Per Recipe: 26 |
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%DV*
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| Calories:
51 |
3
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| Total
Fat: 4 grams |
7
|
Saturated
Fat .6 grams
|
3
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| Cholesterol:
0mg |
0
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| Sodium:
90 mg |
4
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| Total
Carbohydrate: 2 grams |
1
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Dietary
Fiber: .8 grams
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3
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Sugars:
0 grams
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| Protein:
2 grams |
4 |
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| Vitamin
A: 3% |
Vitamin
C: 1% |
Calcium:
1% |
Iron:
1% |
| *Percent
Daily Values are based on a 2000 calorie diet.
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