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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: 1/2 pound of chilies makes 4 1/2 cups sauce Ingredients:
1/2 pound new mexico chilies (about 36) |
Directions:
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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