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Red Chile Puree

Per Serving

Red Chile Puree

Makes: 8 servings
Serving Size: 1/4 cup
Calories 20
Fat 0 g
Saturated Fat 0 g
Trans Fat 0 g
Carbohydrate 4 g
Fiber 2 g
Sugars 3 g
Cholesterol 0 mg
Sodium 10 mg
Potassium 120 mg
Protein 1 g
Phosphorus 10 mg
Choices: Nonstarchy Vegetable 1
  • Makes: 8 servings
  • Serving Size: 1/4 cup
  • Preparation Time: 1 hour
  • Refrigeration Time: Overnight

Ingredients

6–8 dried New Mexico red chile peppers, stems removed
Water

Directions

  1. Place the chiles in a bowl and fill with enough water to cover. Refrigerate overnight. This will soften the chiles.
  2. Drain the liquid from the chile container, reserving it for later use in this recipe.
  3. In a food processor, puree the chiles with 1½ cups of the reserved liquid, until smooth. The puree should be thick but pourable. Add the remaining liquid, if needed. Press the chile puree through a fine mesh sieve or strainer, discarding skin and seeds.

Recipe adapted from Tex-Mex Diabetes Cooking: More Than 125 Authentic Southwestern Favorites by Kelley Cleary Coffeen, PhD. Available June 2018.

 

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