One of our CSA members recently taught a Mexican cooking class, and gave this recipe to keep on hand for adding to salsas, guacamole, soups, or salads. I’ve been using it instead of chili paste in many recipes.
12 fire roasted or broiled jalapeños, aji dulces, or habaneros
2 limes juiced
Salt to taste (1 to 2 tsp)
Put all ingredients in a food processor of blender and pulse to a chunky consistency. Keep in refrigerator for up to 3 months.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.