Dietitian's tip: Use as a sauce over chicken, shrimp or any lean meat. You might also try a small amount in soup to spice it up.
- 1 dried ancho chili pepper
- 1 dried chipotle chili pepper
- 1 dried New Mexico chili pepper
- 1/2 cup water
- 1 cup white wine vinegar
- 1 fresh red Fresno chili or jalapeno pepper
- 1/4 cup olive oil
Remove stems and seeds from dried and fresh chilies. Soak dried chilies in vinegar and water for one hour. Put peppers and liquid into sauce pan. Add fresh Fresno chili and simmer over low heat for about 30 minutes.
Remove from heat and let cool slightly. Add to blender and puree until very smooth. With blender running, add oil at a very slow drizzle.
Nutritional analysis per serving
|Serving size: About 1/4 cup|
|Total fat||5 g||Total carbohydrate||2 g|
|Saturated fat||1 g||Dietary fiber||trace|
|Trans fat||0 g||Sugars||0 g|
|Monounsaturated fat||4 g||Protein||trace|
|Fats and oils||1|