Salsa Guajillo Recipe


Nutrition

Cal/Serving: 96
Daily Value: 5%
Servings: 6

Low-Sodium
Low-Fat-Abs, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat3g4%
Saturated0g1%
Trans0g0%
Carbs18g6%
Fiber2g9%
Sugars12g0%
Protein2g4%
Sodium52mg2%
Calcium30mg3%
Magnesium25mg6%
Potassium473mg14%
Iron1mg4%
Zinc0mg2%
Phosphorus49mg7%
Vitamin A1077IU22%
Vitamin C58mg97%
Thiamin (B1)0mg8%
Riboflavin (B2)0mg3%
Niacin (B3)1mg5%
Vitamin B60mg8%
Folic Acid (B9)44µg11%
Vitamin E1mg6%
Vitamin K10µg12%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Enchiladas
Adriann Buchanan

Chef Bernie McDonough serves this salsa recipe with his Enchiladas de Cerdo Guajillo at the Hotel Matilda in San Miguel de Allende. 

5
Ratings4

INGREDIENTS

  • 12 guajillo chiles, stemmed and deseeded
  • 2 chiles de arbol (optional for more heat)
  • 8 large ripe Roma tomatoes
  • 1 cup diced, peeled apple, preferably a sweet varietal like Fuji or Gala
  • ½ white onion, roughly chopped
  • 3 cloves garlic, peeled and roughly chopped
  • 1 tablespoon vegetable oil
  • ½ teaspoon toasted whole cumin seeds
  • 2 cups fresh squeezed orange juice
  • Salt and pepper, to taste

DIRECTIONS

Preheat oven to 350 degrees. Toss chiles, tomatoes, apple, onion, and garlic in vegetable oil and roast in the oven for 10 minutes. Place the roasted ingredients in a heavy bottomed sauce pan and then add the cumin and orange juice and simmer over low heat until all ingredients are tender. Blend on high in a blender until smooth, and then season again to taste. 

Recipe Details

Servings: 6

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