Yield
Makes about 1 1/2 cups

Notes: If making up to 2 days ahead, cover airtight and chill. Freeze extra chilies and adobado sauce.

How to Make It

Step 1

Wearing kitchen gloves, pull out and discard seeds and veins from chilies. Mince chilies.

Step 2

In a small bowl, mix chilies, 2 tablespoons of the adobado sauce, and the Mexican crema.

Step 3

Nutritional analysis per tablespoon.

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