Instructions: Wearing kitchen gloves, pull out and discard seeds and veins from chilies. Mince chilies.

In a small bowl, mix chilies, 2 tablespoons of the adobado sauce, and the Mexican crema.

This recipe yields about 1 1/2 cups.

Comments: If making up to 2 days ahead, cover airtight and chill. Freeze extra chilies and adobado sauce.

Yield: 1 1/2 cups

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.