Total Time
25mins
Prep 5 mins
Cook 20 mins

A very hot condiment that goes well with meats and poultry. I use chipotles for this recipe but you could use almost any dried pepper you wish to make it hotter or milder.

Ingredients Nutrition

Directions

  1. Place chilies in a bowl and cover with very hot water.
  2. Let them steep for 15 to 20 minutes until soft.
  3. Drain chiles and discard water.
  4. Combine all ingredients in a blender or food processor and puree till smooth.
  5. If it is too thick thin with more lime juice.
  6. Can be stored for 2 weeks covered in refrigerator.
Most Helpful

Oh, wow, why haven't I ever come across a recipe like this before? This is good stuff! I used some local Moroccan peppers and lemon juice (limes don't really exist here). I dolloped some on a plate of hummous and we just swiped away at it with pita. I'm going to be keeping this in the fridge at all times from now on!

Mirj May 23, 2007