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Chili Sauce

Notes: 1/2 pound of chilies makes 4 1/2 cups sauce

 1/2 pound New Mexico chilies (about 36)
Step 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.

Step 2

Nutritional analysis per 1/2 cup.

Nutrition Facts

Amount Per Serving
Calories 80Calories from Fat 50
% Daily Value *
Total Fat 4.4g7%

Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 7.6mg1%
Total Carbohydrate 14g5%

Dietary Fiber 6.9g28%
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.