Cascabel - Guajillo Salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
4 dried guajillo chilies, chopped roughly4 dried cascabel chilies, chopped roughly10 sundried tomato halves7 medium tomatoes, halved1 tbsp jalapeno pepper powder2 cloves garlic1 tsp kosher salt⅓ cup lime juice
Heat a large skillet over medium-high and add the chili pieces. Toast until fragrant, about 2 minutes.
Pour into a small bowl and add the sundried tomatoes.
Cover the peppers and sundried tomatoes with boiling water, cover and let stand 30 minutes.
Meanwhile, heat the broiler to high and line 2 baking sheets with parchment.
Spread the tomatoes out in one layer and broil for 10 minutes, stirring once halfway through. Set aside.
Drain the soaking mixture, reserving ¼ cup of the liquid, and add the chilies and dried tomatoes to a food processor with the tomatoes, jalapeno powder, garlic and salt.
Pulse to chop finely, but do not puree - this is a “rustic” salsa.
Pour the mixture into a large pot and add reserved chili-soaking liquid.
Bring to a boil and cook 5 minutes. Remove from heat and stir in the lime juice.
Ladle into jars and process in a waterbath for 20 minutes.
Serving Size: Makes 4 cups, 16 (1/4 cup) servings
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Pour into a small bowl and add the sundried tomatoes.
Cover the peppers and sundried tomatoes with boiling water, cover and let stand 30 minutes.
Meanwhile, heat the broiler to high and line 2 baking sheets with parchment.
Spread the tomatoes out in one layer and broil for 10 minutes, stirring once halfway through. Set aside.
Drain the soaking mixture, reserving ¼ cup of the liquid, and add the chilies and dried tomatoes to a food processor with the tomatoes, jalapeno powder, garlic and salt.
Pulse to chop finely, but do not puree - this is a “rustic” salsa.
Pour the mixture into a large pot and add reserved chili-soaking liquid.
Bring to a boil and cook 5 minutes. Remove from heat and stir in the lime juice.
Ladle into jars and process in a waterbath for 20 minutes.
Serving Size: Makes 4 cups, 16 (1/4 cup) servings
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 21.4
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 76.1 mg
- Total Carbs: 4.5 g
- Dietary Fiber: 1.0 g
- Protein: 0.8 g
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