2.) Hatch Red Chile Salsa for Nachos – I am New Mexico

2.) Hatch Red Chile Salsa for Nachos

 

toasted-new mexico-chile-salsa

Photo: Bon apetit

INGREDIENTS

  • 12 dried New Mexico Red Chiles(about 2 ounces)
  • 4 garlic cloves, unpeeled
  • 1 tablespoon (or more) apple cider vinegar
  • Kosher salt

NUTRITIONAL INFORMATION

1 serving contains:
  • Calories (kcal) 20
  • Fat (g) 0
  • Saturated Fat (g) 0
  • Cholesterol (mg) 0
  • Carbohydrates (g) 3
  • Dietary Fiber (g) 1
  • Total Sugars (g) 2
  • Protein (g) 2
  • Sodium (mg) 45

Toast chiles in a large heavy skillet over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes. Remove from pan; let cool. Add garlic to same skillet; cook, turning often, until skins brown in spots and cloves are soft, 10-15 minutes. Remove from pan. Let cool; peel.

Stem chiles and halve lengthwise; discard seeds. Cut into pieces; transfer to a medium bowl. Cover with boiling water; let soak, mixing often, until softened, 25-30 minutes.

Drain chiles, reserving soaking liquid. Transfer chiles, garlic, 1/2 cup soaking liquid, and 1 tablespoon vinegar to blender. Purée, adding soaking liquid as needed, until a smooth, thick sauce forms. Season with salt and more vinegar, if desired.

DO AHEAD: Salsa can be made 1 week ahead. Cover; chill.
RECIPE BY
 

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