Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Salsa de Muchos Chiles
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- Level: Easy
- Yield: about 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 68
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 195 mg
- Level: Easy
- Yield: about 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 68
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 195 mg
Ingredients
Directions
- Heat a comal or cast iron skillet over a medium high heat. Toast the chiles, turning them constantly so they don=t burn, 30 to 60 seconds. Let them cool and remove their stems. Crumble them with their seeds and veins.
- Toast the tomatoes and garlic until slightly charred. Let them cool. In a blender combine the chiles, garlic, tomatoes, salt, and water and blend until you have a rough sauce. Pieces of the chiles should be visible. Transfer salsa to a bowl and stir in the cilantro.
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