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Guajillo Salsa Recipe
|Dried guajillo chiles||1 1⁄4 Ounce, stemmed and seeded (8 Whole)|
|Diced white onion||2 Tablespoon|
|Virgin olive oil||1 Teaspoon|
|Roma tomato||1 , blackened and roughly chopped|
|Toasted pumpkin seeds||1⁄4 Cup (4 tbs)|
|Roasted garlic||1 Clove (5 gm)|
Serving size: Complete recipe
Calories 431 Calories from Fat 172
% Daily Value*
Total Fat 18 g28%
Saturated Fat 2.7 g13.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1065.4 mg44.4%
Total Carbohydrates 50 g16.7%
Dietary Fiber 14.3 g57.4%
Sugars 23.8 g
Protein 17 g33.9%
Vitamin A 215.2% Vitamin C 48.7%
Calcium 2.3% Iron 20.7%
*Based on a 2000 Calorie diet
Drain the chiles, reserving 1 cup of the water, and transfer to a blender.
If it is not bitter, add the reserved chile water; otherwise, add 1 cup of plain water.
Saute the onion in the oil for 5 minutes over medium heat and add to the chiles.
Add the tomato, pumpkin seeds, garlic, and salt, and puree.