Isabel Eats · by Isabel Orozco-Moore★ 4.7 (10)
Toasted Red Chile Salsa
NUTRITION · PER SERVING15M COOK
CAL 1%·PRO 0%
CARBS 2G49% OF CAL
0G FIBER1G OTHER1G TOTAL SUGAR
FAT 1G66% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A roasted chile and tomatillo salsa made with dried chiles, garlic, and water. Spicy and smoky, it's versatile enough for tacos, eggs, or as a dipping sauce.
condimentmexican🍳 skillet🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 tablespoon + 1 teaspoon olive oil
- 14 dried árbol chiles, (, stemmed and seeded)
- 2 dried New Mexico chiles ((or dried Guajillo chiles), stemmed and seeded)
- 3 cloves garlic, (peeled)
- 4 medium tomatillos (, husked and halved)
- 1/2 cup water
- 1 pinch salt, (plus more as needed)
At a glance
PER SERVING · TIME 15M
CAL 1%·PRO 0%
CARBS 2G49% OF CAL
0G FIBER1G OTHER1G TOTAL SUGAR
FAT 1G66% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 10mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 23mg
- Calcium
- 0.84mg
- Iron
- 0.06mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 10MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.