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

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Recipe Summary

Yield:
Makes about 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

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

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

  • Nutritional analysis per tablespoon.

Nutrition Facts

36 calories; calories from fat 89%; protein 0.5g; fat 3.5g; saturated fat 2.3g; carbohydrates 0.7g; sodium 18mg; cholesterol 15mg.
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