Servings | 10 |
---|---|
Preparation Time | 5 Minutes |
Cook Time | 45 Minutes |
Total Time | 50 Minutes |
Difficulty | Intermediate |
Main Ingredient | Chilies; Onion; Tomatoes |
Category | Fruit; Vegetables |
Meal | Lunch; Dinner; Snack |
Type | Appetizer; Side Dish |
Subtype | Sauce/Gravy |
Cuisine | Latin American; Mexican |
Cook Method | Broiling; Stove Top |
Diet |
3 white onions, quartered
4 plum tomatoes, quartered
3 cloves garlic, peeled
2 banana peppers
3 ancho chilies, dried
1 teaspoon chili powder
1 teaspoon cocoa powder, unsweetened
2 cups chicken stock or vegetable stock, reduced-sodium
1 lime, juiced and zested
Preheat the oven to broil and move the oven rack to the highest position.
Next, combine all the vegetables except the ancho chiles in a cast iron skillet or a sheet pan.
Put the pan on the top rack to broil. Wearing an oven glove, occasionally stir the vegetables with a spoon. Keep the dish in the oven until the tomatoes begin to bubble and blacken.
Take out the pan and cool for 5 minutes. Meanwhile, steep the chiles in a small mixing bowl by covering the chiles with boiling water.
After steeping for 10 minutes, remove the chiles from the bowl and cut off the stems.
Using a food processor or blender, puree the slightly cooled vegetables and chilies until smooth. Put the pureed mixture into a saucepan and add the spices and stock. Cook on the stove top at a medium heat for approximately 25 minutes. Sprinkle with the lime juice and add in the zest. Serve immediately or store in the refrigerator for later use.
Calories: 42 cal
Total fat: 1g
Saturated fat: 0g
Monounsaturated fat: 0g
Cholesterol: 0mg
Sodium: 124mg
Potassium: 0mg
Carbohydrate: 9g
Fiber: 3g
Protein: 2g