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Ingredients1 h 10 m servings 11 cals
Original recipe yields 16 servings (2 cups)
- Bring a large pot of water to a rolling boil. Add the chilies and boil for about 5 minutes. Drain, discarding all of the water. Transfer the chilies to a food processor or blender. Process until you get a thick but slightly chunky sauce. Add the salt and briefly pulse to mix in. Store in a glass jar in the refrigerator for up to 3 weeks, or spoon into an ice cube tray and stored in a freezer bag.
Per Serving: 11 calories; 0.1 g fat; 2.7 g carbohydrates; 0.6 g protein; 0 mg cholesterol; 293 mg sodium. Full nutrition
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