Ingredients
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1 pound green chile peppers, halved and seeded
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2 teaspoons salt
Directions
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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.
Nutrition Facts (per serving)
11 | Calories |
0g | Fat |
3g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 11 | |
% Daily Value * | |
Total Fat 0g | 0% |
Sodium 293mg | 13% |
Total Carbohydrate 3g | 1% |
Dietary Fiber 0g | 1% |
Total Sugars 1g | |
Protein 1g | 1% |
Vitamin C 69mg | 76% |
Calcium 5mg | 0% |
Iron 0mg | 2% |
Potassium 97mg | 2% |
* 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.