Added to shopping list. Go to shopping list.
Ingredients1 h 10 m servings 11
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.
You might also like
Per Serving: 11 calories; 0.1 2.7 0.6 0 293 Full nutrition
ReviewsRead all reviews 3