1. Coursley chop the vegetables and cilantro.
2. Mix all the ingredients together in a pot and bring to a boil.
3. Simmer for 40-50 minutes. Remove from heat and let cool a bit.
4. Puree in a blender, then strain. Pour into small jars (I used recycled spice jars that hold about 12-14 tablespoons.
Will keep in the refrigerator for several months.
I use a mix of chili peppers that from my fall balcony harvest. This year the red peppers included Jalepeno, Hot Portugal, and ripe Anaheim. The green were mostly Pasilla Biao with a few Ancho's.
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|Serving Size: 1 Serving (20g)|
|Recipe Makes: 100|
|Calories from Fat: 1 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 32.1mg||1 %|
|Potassium 73.5mg||2 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 1.5g|
|Protein 0.4g||1 %|
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Calories per serving: 9
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