Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 dried ancho chile peppers, stems, veins, and seeds removed
- 2 dried New Mexican chili peppers (guajillo), stems, veins, and seeds removed
- 2 canned chipotle chile peppers (or reconstituted dried chipotles)
- ½ cup chopped onion
- 4 garlic cloves
- 2 teaspoons ground cumin
- 2 tablespoon dried oregano (preferably Mexican)
- 1 teaspoon kosher salt
Directions
Soak the ancho and New Mexican chile in hot water to cover for about 1 hour.
Remove the chilies from the water and reserve 2 cups of soaking water.
Combine the chilies.
Reserved soaking water (as needed), chipotle, onion, garlic, cumin, oregano, and salt in a food processor and purée until all the ingredients are blended into a smooth thick paste.
Use the soaking liquid as needed to moisten the mixture in a paste form.
Store in an airtight jar in the refrigerator for 3 to 4 weeks.
Category:Condiment Recipes
Category:Ancho chile Recipes
Category:Guajillo chile Recipes
Category:Chipotle pepper Recipes
Category:Onion Recipes
Category:Garlic Recipes
Category:Oregano Recipes