Directions:
- In a small saucepan of boiling water, blanch the chilies for 1 minute. Drain and let cool. Discard stems.
- In a blender or food processor, pulse the chilies with garlic, scallions, carrots, water and broth until finely chopped.
- Add the vinegar, mustard, cilantro, thyme, and lime juice and pulse just until combined.
- Transfer to jar and refrigerate.
- Best after 24 hours.
- Can be made and refrigerated for 6 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 13.84 Kcal (58 kJ) | ||
| Calories from fat | 2.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.28g | 0% | |
|---|---|---|---|
| Sodium | 96.89mg | 4% | |
| Potassium | 61.64mg | 1% | |
| Total Carbs | 2.09g | 1% | |
| Sugars | 0.46g | 2% | |
| Dietary Fiber | 0.63g | 3% | |
| Protein | 0.59g | 1% | |
| Vitamin C | 3.9mg | 7% | |
| Iron | 0.3mg | 2% | |
| Calcium | 17.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 32.14 Kcal (135 kJ) | ||
| Calories from fat | 5.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.65g | 0% | |
|---|---|---|---|
| Sodium | 224.97mg | 4% | |
| Potassium | 143.12mg | 1% | |
| Total Carbs | 4.86g | 1% | |
| Sugars | 1.07g | 2% | |
| Dietary Fiber | 1.47g | 3% | |
| Protein | 1.37g | 1% | |
| Vitamin C | 9.1mg | 7% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.7mg | 2% | |
| Calcium | 40.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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