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Chimole Sauce

Yields8 Servings

chimole sauce

 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
1

Wash hands with warm soapy water. Wash produce thoroughly.

2

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

3

Soak peppers in water until softened.

4

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

5

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

6

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

7

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.