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Makes 2 cups 10 dried red chile pods (ancho or guajillo), stemmed and seeded 4 cloves garlic, peeled 1 15-oz. can whole fire-roasted tomatoes 1 tsp. ground cumin 1. Bring 6 cups water to a boil. Break off tops of chiles, and shake out seeds. Reserve seeds. 2. Add chiles and garlic to boiling water. Simmer 15 minutes, or until very soft. Place chiles, garlic and ½ cup cooking water in blender, and pulse until smooth. 3. Strain purée though fine mesh strainer to remove bits of chile skins. Scrape purée from bottom of strainer with spatula. 4. Place chile purée back in blender with tomatoes, cumin and reserved chile seeds. Pulse until smooth. Season with salt. Refrigerate until ready to serve. PER SERVING: 80 CAL; 3G PROT; 2G TOTAL FAT (0G SAT FAT); 14G CARB; 0mg CHOL; 130MG SOD.; 5G FIBER; 2G SUGARS |
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