Chili Sauce
Notes: 1/2 pound of chilies makes 4 1/2 cups sauce
Recipe from
More From Sunset
Nutritional Information
Amount per serving
- Calories: 80
- Calories from fat: 50%
- Protein: 3g
- Fat: 4.4g
- Saturated fat: 0.8g
- Carbohydrate: 14g
- Fiber: 6.9g
- Sodium: 7.6mg
- Cholesterol: 0.0mg
Ingredients
- 1/2 pound New Mexico chilies (about 36)
Preparation
- 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.
Chili Sauce Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Freezable, Make-Ahead, Quick/Easy
- CUISINE: American, Southwest
- MAIN INGREDIENT: Vegetables
- COOKING METHOD: Blender, Food Processor
- PUBLICATION: Sunset
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