Ingredients
-
7
-
13
-
11
-
1
-
1/2
-
1/2
-
3/4
-
1/2
-
2/3
-
2
-
-
-
-
-
Directions
Steps
|
1
Done
|
In a Small Saucepan of Boiling Water, Blanch the Chilies For 1 Minute. Drain and Let Cool. Discard Stems. |
|
2
Done
|
in a Blender or Food Processor, Pulse the Chilies With Garlic, Scallions, Carrots, Water and Broth Until Finely Chopped. |
|
3
Done
|
Add the Vinegar, Mustard, Cilantro, Thyme, and Lime Juice and Pulse Just Until Combined. |
|
4
Done
|
Transfer to Jar and Refrigerate. |
|
5
Done
|
Best After 24 Hours. |
|
6
Done
|
Can Be Made and Refrigerated For 6 Months. |
