Chili Sauce

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

Recipe from Sunset

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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


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


  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.
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