Name: Chimole Sauce
Yield: 8 servings
Ingredients: 5 ancho peppers, stems and seeds removed; 2 medium size corn tortillas; 4 cups hot warm water; 6 black peppercorns, ground; 2 garlic cloves; ½ tablespoon annatto seeds, ground; 2 tablespoons canola or olive oil; 3 medium tomatoes, seeded and diced; 3 epazote leaves, chopped; salt to taste

CategoryDinner, Lunch, Sauces

Yields8 Servings

Ingredients

5 ancho peppers, stems and seeds removed

2 medium size corn tortillas

4 cups hot warm water

6 black peppercorns, ground

2 garlic cloves

½ tablespoon annatto seeds, ground

2 tablespoons canola or olive oil

3 medium tomatoes, seeded and diced

3 epazote leaves, chopped

salt to taste

Directions

Wash hands with warm soapy water. Wash produce thoroughly.

In a comal or skillet over medium heat, slightly toast peppers, then tortillas.

Soak peppers in water until softened.

In a blender put peppers and their soaking liquid, tortillas, pepper, cloves and annatto seeds, process until smooth.

In a medium pot heat oil over medium heat. Add tomatoes and epazote, and sauté for about 5 minutes.

Pour chile-tortilla mixture into pot, bring to boil and cook for 15 minutes.

Serve warm or chilled over cooked seafood or as a salsa for tacos.

Nutrition Facts

8 servings

Serving size

1/2 cup

Amount per serving
Calories70

% Daily Value *
Total Fat 45g58%
Saturated Fat 05g25%
Cholesterol 0mg
Sodium 45mg2%
Total Carbohydrate 8g3%
Dietary Fiber 3g11%
Total Sugars 0g
Protein 2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.