Red Chile Puree
Per ServingRed 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
- Place the chiles in a bowl and fill with enough water to cover. Refrigerate overnight. This will soften the chiles.
- Drain the liquid from the chile container, reserving it for later use in this recipe.
- 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.
