Chili Sauce

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

Recipe from Sunset

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chili Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy