Chili Sauce

Notes: 1/2 pound of chilies makes 4 1/2 cups sauce


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1/2 pound New Mexico chilies (about 36)


Wipe off dried New Mexico chilies. Lay in single layer in a rimmed pan. Toast in a 350° oven just until chilies begin to get fragrant, 3 to 5 minutes. Let chilies cool, then discard stems and seeds. Put chilies in a bowl and pour 1 quart boiling water over each 1/2 pound chilies (about 36). Let stand until chilies are soft, at least 10 minutes. Whirl chilies and soaking water in a blender until smoothly puréed. Cover and refrigerate up to 3 days, or package airtight and freeze up to 6 months. Thin with water or broth to use.

Nutritional analysis per 1/2 cup.

Created date

May 2004

Nutritional Information

Calories 80
Caloriesfromfat 50 %
Protein 3 g
Fat 4.4 g
Satfat 0.8 g
Carbohydrate 14 g
Fiber 6.9 g
Sodium 7.6 mg
Cholesterol 0.0 mg