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Ingredients
1 dried pasilla chili (see note)
2 dried chipotle chilies
8 plum tomatoes, halved
2 small onions, peeled and halved
4 cloves garlic, peeled
2 tablespoons olive oil
1 teaspoon kosher salt, plus more to taste
¼ teaspoon black pepper
1 teaspoon sugar
1 ½ teaspoons lemon juice
Nutritional analysis per serving
13 grams carbs; 119 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 3 grams fiber; 489 milligrams sodium; 2 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the chilies in a small bowl and cover with boiling water. Soak for 20 minutes. Drain, remove and discard stems and set chilies aside.
- Step 2
Preheat broiler. Place tomatoes, onions and garlic in a bowl, add oil, salt and pepper and toss. Place vegetables on a pan lined with foil and broil about 6 inches from heat, until browned, about 8 minutes.
- Step 3
Blend the vegetables and chilies in a blender until smooth. Add sugar and lemon juice and blend until combined. Season to taste with salt and serve.
Chilies are available through Adriana's Caravan.
Private Notes
Comments
Used fire-roasted tomatoes from last summer's harvest, which provided plenty of sweetening, so no sugar added; lime juice, rather than lemon; morita chilis (dried, smoked seranos) rather than chipotles; seared the onion and garlic in oil in a smoking hot pan instead of a grill, and blitzed all in a Vitamix. The bones are right so this a very good blueprint to build as you like.
Delicious. I omitted the sugar, used some big red Jersey tomatoes that were about to go off and a handful of dried red chili peppers that had been floating around the netherworld of the spice cabinet and it turned out amazing. A gorgeous gazpacho color, and the taste gave the Carnitas (Kim Severson) a serious run for the money.