Chile de Arbol Salsa Recipe


Nutrition

Cal/Serving: 25
Daily Value: 1%
Servings: 12

Balanced
Low-Fat-Abs, Sugar-Conscious, Kidney-Friendly, Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat1g1%
Saturated0g0%
Carbs5g2%
Fiber1g6%
Sugars3g0%
Protein1g2%
Sodium147mg6%
Calcium6mg1%
Magnesium15mg4%
Potassium205mg6%
Iron0mg3%
Zinc0mg1%
Phosphorus30mg4%
Vitamin A86IU2%
Vitamin C9mg15%
Thiamin (B1)0mg2%
Riboflavin (B2)0mg1%
Niacin (B3)1mg7%
Vitamin B60mg2%
Folic Acid (B9)5µg1%
Vitamin E0mg1%
Vitamin K8µg10%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Chile de Arbol Salsa
Will Budiaman

This recipe comes to us courtesy of Chef David Suarez, culinary director of the Rosa Mexicano restaurants. This mild yet flavorful salsa is sure to be a hit at your next party. — Will Budiaman

Click here to see A Healthy Super Bowl Menu.

3.5
Ratings4

INGREDIENTS

  • 2 pounds tomatillos
  • 1 ounce chile de arbol
  • 2 garlic cloves
  • Kosher salt, to taste
  • Water as needed

DIRECTIONS

Peel the tomatillos and wash under warm water.

Roast the tomatillos on a sheet pan in the broiler until they are almost blackened on top, turn and do the same thing on the other side. Set aside to cool.

In a dry frying pan, toast the chiles over low heat until they begin to brown. Set aside.

Add the garlic to the pan and cook until browned and cooked through.

In a blender, combine the tomatillos with the chiles and garlic. Blend until pureed. For a chunkier salsa, blend less.

Add salt to taste and a little water to thin the texture to your desired thickness.

Recipe Details

Servings: 12

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