12 Serves
77 Mins
1 g
10 g
11 g
Using a chefs knife, stem and deseed the dried chilies and roughly chop them. Peel the garlic cloves.
Ingredients, vitamins, and health benefits
Dried Ancho Chilies
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
MexicanVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
4 µg / 400 µgCalcium
33 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
42 mg / 1,250 mgPotassium
162 mg / 4,700 mgSodium
50 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
8 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Heat the oil in a heavy-bottomed pot over medium-low heat. Add the chilies and garlic, frying them carefully until they are fragrant and darkened but not burnt.
Stir in the sesame seeds and continue to cook for another few minutes until the seeds are golden brown.
Remove the pot from the heat and allow the mixture to cool completely to room temperature to allow the flavors to infuse into the oil.
Season the salsa with salt and pepper to taste before serving.
Garlic
Dried Guajillo Chilies
Sesame Seeds
Oil
Salt
Black Pepper
Vitamin A
1 µg / 900 µgVitamin C
24 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
4 µg / 400 µgCalcium
33 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
42 mg / 1,250 mgPotassium
162 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
8 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6
g51
g2
g
Mexican
MexicanZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g