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Nutrition Facts
Serving Size 92 g
(Approx. 10 Servings)
Amount Per Serving
Calories 70 Calories From Fat 15
% Daily Value*
Total Fat 1.5 g 2%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 10 mg 0%
Total Carbohydrate 13 g 4%
Dietary Fiber 4 g 16%
Sugars 3 g
Protein 3 g
Vitamin A 60% Iron 10%
Vitamin C 20% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Homemade Ancho and Guajillo Salsa
Prep Time
2 hours
Cook Time
30 minutes
Total Time
2 h 30 m
10  People


Recipe makes 10 Servings

4 dried Guajillo peppers, stems removed
4 dried ancho peppers, stems removed
4 tomatillos, husks removed
4 Roma tomatoes, cut in half, core and seeds removed
1 medium white onion, skin removed and cut into 4 quarters
2 poblano peppers, stems removed
1 cup(s) red onions, roughly chopped
1/2 cup(s) white vinegar
5 garlic cloves, lightly crushed
1 bunch cilantro, roughly chopped, stems discarded
1 Tbsp ground cumin
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Preheat grill to medium-high, approximately 375ºF to 400ºF.
Place dried peppers in a large pot over high heat on stove, cover with water and bring to a boil. Turn heat off and allow peppers to steep until completely rehydrated.
While peppers are steeping, grill tomatillos, tomatoes, white onion quarters and poblano peppers until everything is nicely charred on all sides. It should just take a few minutes per side.
Place grilled veggies in a blender, pulse until smooth then pour into a bowl.
Do not wash out blender. Instead, add rehydrated peppers (reserve soaking liquid), red onions, vinegar, garlic, cilantro and cumin. Pulse until smooth.
Add to grilled veggies mixture and whisk until both purees are combined. Season to taste with salt and pepper, cover, and chill at least 2 hours to allow flavors to set up.
Chef's Note: If either mixture is too thick while blending, simply add 1/4 cup of soaking liquid to thin as needed.


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