Ingredients
50
50 servings
- •1 ½ cups chicken broth
- •¼ 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
Instructions
- 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.
Nutritional Facts
Per 50 servings
- Calories: 5
- Carbohydrate: 1g
- Fat: 0g
- Fiber: 0g
- Protein: 0g
- Sugar: 0g
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