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Ingredients (8)

  • 4 dried New Mexican chiles, stems and seeds removed
  • 6 dried arbol chiles, stems and seeds removed
  • 2 medium Roma tomatoes, cored
  • 1 medium yellow onion, peeled and quartered
  • 1/2 cup cilantro leaves and tender stems
  • 2 medium cloves garlic, peeled
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
Nutritional Information
  • Calories21
  • Fat0.23g
  • Saturated fat0.03g
  • Trans fat
  • Carbs4.66g
  • Fiber0.97g
  • Sugar2.35g
  • Protein0.89g
  • Cholesterol
  • Sodium4.67mg
  • Nutritional Analysis per serving (8 servings) Powered by

This is a great basic sauce that can accompany enchiladas, be spooned over tamales, or be used as a dip for chips.


  1. 1Combine chiles and tomatoes in a small saucepan, cover with water, and bring to a boil over medium-high heat. Cook until chiles and tomatoes have softened, about 5 minutes.
  2. 2With tongs or a slotted spoon, remove chiles and tomatoes from water and place in a blender along with remaining ingredients. Pour in 1 1/4 cups of the chile cooking liquid. (You may have to do this in batches to avoid overflowing.) Cover and blend on high until smooth, about 4 minutes.
  3. 3Season well with salt and serve immediately, or cover and refrigerate for up to a week.
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