Ingredients
- 15 DRIED CHILES*
- 4 GARLIC CLOVES
- 1/2 cup EXTRA VIRGIN OLIVE OIL
- 1 teaspoon SEA SALT
- 1 teaspoon GROUND CUMIN
- 1 1/2 teaspoons WHOLE CUMIN
- 1/4 teaspoon Ground Cinnamon (Optional)
Make it step by step
- Open the chiles and remove the seeds.
- With scissors, cut the chiles into small pieces.
- Place the chilies in a bowl of warm water and soak until they soften, about 30 minutes to an hour.
- Drain the water from the chilies and squeeze the excess water from the chiles.
- Place them in a blender with the garlic, olive oil, salt, and cumin. Process until smooth.
- Store in clean jar covered with oil in the refrigerator.
- Will keep from 4-6 months r efrigerated.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Chris Paulk, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.