• Serves
  • 64

Dietician's Tip: The chili peppers in this recipe range from mild to medium on the heat index. Use gloves and avoid touching your face when handling them.


  • 1 dried ancho chili pepper
  • 1 dried chipotle chili pepper
  • 1 dried New Mexico chili pepper
  • 1/2 cup water
  • 1 cup white wine vinegar
  • 1 fresh red Fresno or jalapeno chili pepper
  • 1/4 cup olive oil


Using gloves, remove stems and seeds from dried and fresh chilies. Soak dried chilies in vinegar and water for one hour. Put peppers and liquid into sauce pan. Add fresh Fresno chili (or jalapeno) and simmer over low heat for about 30 minutes.

Remove from heat and let cool slightly. Use a blender to puree until very smooth. With blender running, add oil at a very slow drizzle. Store in refrigerator.

Nutritional analysis per serving

Serving size: About 1/4 cup

  • Calories 64
  • Cholesterol 0 mg
  • Monounsaturated fat 4 g
  • Saturated fat 1 g
  • Sodium 3 mg
  • Total carbohydrate 2 g
  • Dietary fiber 1 g
  • Protein 0.5 g
  • Serving size About 1/4 cup
  • Total fat 6 g
  • Fats and oils 1
  • Vegetables 1/2
  • Fats 1
  • Nonstarchy vegetables 1/2
Last Updated: 01-29-2019
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