Prep Time:40 minsAdditional Time:20 minsTotal Time:1 hrServings:12Yield:3 /4 cupJump to Nutrition Facts
Prep Time:40 minsAdditional Time:20 minsTotal Time:1 hrServings:12Yield:3 /4 cup
Prep Time:40 mins
Prep Time:
40 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:1 hr
Total Time:
1 hr
Servings:12
Servings:
12
Yield:3 /4 cup
Yield:
3 /4 cup
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½poundfresh red chiles, such as Fresno½poundfresh green chiles, such as jalapeño or serrano5large clovesgarlic, peeled2shallots, peeled and quartered½cupdistilled white vinegar1 ½tablespoonsmolasses1 ¼teaspoonssalt
Cook Mode(Keep screen awake)
Ingredients
½poundfresh red chiles, such as Fresno
½poundfresh green chiles, such as jalapeño or serrano
5large clovesgarlic, peeled
2shallots, peeled and quartered
½cupdistilled white vinegar
1 ½tablespoonsmolasses
1 ¼teaspoonssalt
DirectionsPreheat oven to 425 degrees F.Place red and green chiles in a single layer on a large rimmed baking sheet. Roast until softened and black in places, 10 to 20 minutes. When cool enough to handle, remove stems and seeds.Place the chiles in a food processor. Add garlic, shallots, vinegar, molasses and salt; process until pureed, stopping to scrape down sides as needed. Transfer to a medium saucepan and bring to a boil. Reduce heat to maintain a simmer and cook, stirring often, for 15 minutes. Strain through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible.TipsTo make ahead: Refrigerate in a covered container for up to 1 week.Originally appeared: EatingWell.com, May 2018
Directions
Preheat oven to 425 degrees F.Place red and green chiles in a single layer on a large rimmed baking sheet. Roast until softened and black in places, 10 to 20 minutes. When cool enough to handle, remove stems and seeds.Place the chiles in a food processor. Add garlic, shallots, vinegar, molasses and salt; process until pureed, stopping to scrape down sides as needed. Transfer to a medium saucepan and bring to a boil. Reduce heat to maintain a simmer and cook, stirring often, for 15 minutes. Strain through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible.TipsTo make ahead: Refrigerate in a covered container for up to 1 week.
Preheat oven to 425 degrees F.
Place red and green chiles in a single layer on a large rimmed baking sheet. Roast until softened and black in places, 10 to 20 minutes. When cool enough to handle, remove stems and seeds.
Place the chiles in a food processor. Add garlic, shallots, vinegar, molasses and salt; process until pureed, stopping to scrape down sides as needed. Transfer to a medium saucepan and bring to a boil. Reduce heat to maintain a simmer and cook, stirring often, for 15 minutes. Strain through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible.
Tips
To make ahead: Refrigerate in a covered container for up to 1 week.
Originally appeared: EatingWell.com, May 2018
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Nutrition Facts(per serving)19Calories0gFat5gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
