This recipe will go well with pasta or tacos! This sauce has the perfect taste of our delicious red chiles and garlic.
This recipe was modified from and picture from The Free Range Life
Ingredients
-
2 bags of New Mexican Connection frozen Red Chile Peppers
-
3 Small Eggplants
-
5 (or more) cloves garlic
-
lemon juice
-
salt and pepper
Directions
-
Thaw the red chiles over night.
-
Cut the chiles in half and seeds and stems and remove the black skin
-
Prick the eggplant with a fork and place in the oven under the broiler until soft
-
In the bowl of a food processor, place the eggplant and garlic.
-
Pulse to chop.
-
Remove the eggplant and garlic from the bowl and set aside.
-
Place the chiles in the food processor bowl.
-
Pulse to chop.
-
Add the eggplant/garlic mixture to the chiles and pulse to combine to your desired consistency.
-
Add in splash or two of lemon juice and season with salt and pepper to taste
-
Keep stored in a covered bowl in the refrigerator.
