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Chili Sauce

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


  • 1/2 pound New Mexico chilies (about 36)

Nutrition 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

How to Make It

  1. 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.

  2. Nutritional analysis per 1/2 cup.