- 1 1/2 cups chicken broth
- 1/4 white onion, diced
- 3 cloves garlic, minced
- 1 (7 ounce) can chipotle peppers in adobo sauce, excess sauce discarded
- 6 ounces roasted red jalapeno peppers
- 4 ounces pepperoncini peppers, stemmed and seeded
- 4 dried Chinese hot peppers, stemmed and seeded
- 2 long hot chile peppers, stemmed and seeded
- Combine chicken broth, white onion, garlic, chipotle peppers, roasted red jalapeno peppers, pepperoncini peppers, dried Chinese hot peppers, and long hot chile peppers in a pot; bring to a boil, reduce heat to medium-low, and simmer until the peppers have softened, about 15 minutes.
- Transfer mixture to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
03/29/2018
recipepes.com
JD's Chile Paste, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
