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This is such a great sauce. It's delicious on it's own and it's a great base if you want to get more complex and add ingredients such as a bit of mexican chocolate-(like ibarra), or peanut butter, or chipotles, or whatever tickles your southwest fancy at the moment. I like to use a cast iron skillet for this recipe. Some people like to toast their chiles first, in which the cast iron will again come in handy, but if you do, be careful as they scorch easily. Note: The prep time is for the blender method for processing the chiles, because it doesn't take as long. If you decide to scrape the pulp it will take you longer.
Units: US | Metric
Serving Size: 1 (742 g)
Servings Per Recipe: 1