My daughter recommended this recipe. I thought I'd try it out on a pretty good crop of chilies I have growing in a barrel garden.
I can't really be sure what variety they are. I collect seeds from all kinds of chilies: dried, fresh, green, red. I think, based on the size and color, that this plant is the result of some errant guajillo seeds but ¿quien sabe?
Anyway, after harvesting what I thought were ready, it didn't look like enough so I added a jalapeƱo.
Otherwise, I proceed as directed. No immersion blender but we get by.
The result isn't green or particularly spicy but it is creamy and quite tasty.