Lunch: Dried Chile Salsa
This recipe includes fertility superfoods such as:
Health and fertility benefits of Dried Chile Salsa
Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)
Ingredients
12 dried New Mexico or guajillo chiles (about 2 ounces)
4 garlic cloves, unpeeled
1 tablespoon (or more) apple cider vinegar
Kosher salt
Instructions
Toast chiles in a large heavy skillet over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes. Remove from pan; let cool. Add garlic to same skillet; cook, turning often, until skins brown in spots and cloves are soft, 10-15 minutes. Remove from pan. Let cool; peel.
Stem chiles and halve lengthwise; discard seeds. Cut into pieces; transfer to a medium bowl. Cover with boiling water; let soak, mixing often, until softened, 25-30 minutes.
Drain chiles, reserving soaking liquid. Transfer chiles, garlic, 1/2 cup soaking liquid, and 1 tablespoon vinegar to blender. Purée, adding soaking liquid as needed, until a smooth, thick sauce forms. Season with salt and more vinegar, if desired. DO AHEAD: Salsa can be made 1 week ahead. Cover; chill.
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Nutrition Facts
Serving Size: 1
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
