Mexican

Cascabel - Guajillo Salsa is for Snack.

Cascabel - Guajillo Salsa takes 60 minutes to prepare.

Cascabel - Guajillo Salsa takes 5 minutes to cook.

Cascabel - Guajillo Salsa makes 16 servings.

The ingredients for Cascabel - Guajillo Salsa are:

4 dried guajillo chilies, chopped roughly
4 dried cascabel chilies, chopped roughly
10 sundried tomato halves
7 medium tomatoes, halved
1 tbsp jalapeno pepper powder
2 cloves garlic
1 tsp kosher salt
⅓ cup lime juice

Here is how you make Cascabel - Guajillo Salsa:

Heat a large skillet over medium-high and add the chili pieces. Toast until fragrant, about 2 minutes. Pour into a small bowl and add the sundried tomatoes.Cover the peppers and sundried tomatoes with boiling water, cover and let stand 30 minutes.Meanwhile, heat the broiler to high and line 2 baking sheets with parchment.Spread the tomatoes out in one layer and broil for 10 minutes, stirring once halfway through. Set aside.Drain the soaking mixture, reserving ? cup of the liquid, and add the chilies and dried tomatoes to a food processor with the tomatoes, jalapeno powder, garlic and salt.Pulse to chop finely, but do not puree - this is a ?rustic? salsa.Pour the mixture into a large pot and add reserved chili-soaking liquid.Bring to a boil and cook 5 minutes. Remove from heat and stir in the lime juice.Ladle into jars and process in a waterbath for 20 minutes.Serving Size: Makes 4 cups, 16 (1/4 cup) servingsNumber of Servings: 16Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Cascabel - Guajillo Salsa is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 21.4

• Total Fat: 0.2 g
• Cholesterol: 0.0 mg
• Sodium: 76.1 mg
• Total Carbs: 4.5 g
• Dietary Fiber: 1.0 g
• Protein: 0.8 g

Cascabel - Guajillo Salsa is Mexican cuisine.

The dietary needs meet for Cascabel - Guajillo Salsa is Vegan