Ingredients
- 2 ounces dried de arbol chilies (see note)
- 1 ounce dried chipotle peppers
- ¾ teaspoon dried guajillo chilie
- ¾ teaspoon dried ancho chilie
- ¾ teaspoon dried mulato chilie
- 1 large tomato, quartered
- ¼ small bunch parsley, stems removed
- ½ cup chopped Spanish onion
- 1 garlic clove, peeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- ¼ cup Walkerswood Traditional Jamaican Jerk Seasoning
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Nutritional Information
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Nutritional analysis per serving (2 servings)
191 calories; 14 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 2 grams protein; 1244 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
2 1/2 cups
Preparation
- Combine all the chilies and the chipotle peppers in a food processor and process until finely chopped. Add the remaining ingredients and process until puréed into a paste.
- All specialty ingredients are available at Kalustyan’s, 123 Lexington Avenue, (212) 685-3451 or www.kalustyans.com.
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Dining and Cooking