Ingredients
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1 ½ cups chicken broth
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¼ white onion, diced
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3 cloves garlic, minced
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1 (7 ounce) can chipotle peppers in adobo sauce, excess sauce discarded
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6 ounces roasted red jalapeno peppers
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4 ounces pepperoncini peppers, stemmed and seeded
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4 dried Chinese hot peppers, stemmed and seeded
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2 long hot chile peppers, stemmed and seeded
Directions
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Combine chicken broth, white onion, garlic, chipotle peppers, roasted red jalapeno peppers, pepperoncini peppers, dried Chinese hot peppers, and long hot chile peppers in a pot; bring to a boil, reduce heat to medium-low, and simmer until the peppers have softened, about 15 minutes.
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Transfer mixture to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Editor's note:
Blend in pot with an immersion stick blender if you have one.
Nutrition Facts (per serving)
5 | Calories |
0g | Fat |
1g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 50 | |
Calories 5 | |
% Daily Value * | |
Total Fat 0g | 0% |
Sodium 122mg | 5% |
Total Carbohydrate 1g | 0% |
Dietary Fiber 0g | 1% |
Total Sugars 0g | |
Protein 0g | 0% |
Vitamin C 5mg | 5% |
Calcium 3mg | 0% |
Iron 0mg | 1% |
Potassium 15mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.