1/4cupor a large handful of chivesequivalent or 1 standard clamshell pack
1/2cupor a 1/2 a large bunch of cilantro leaves and stemsequivalent to about 1/2 of bunch sold unpackaged at a grocery store, or 3-4 standard clamshell packs
Juice of 2-3 piece of citrus - lemon or lime or mix
Balanced Bites TRIFECTA spice blend
Roast all of the peppers in a 375 degree oven for 45-60 minutes or until the skins blacken on all sides, turning once halfway through.
(Optional) Place the peppers into a bowl and cover with a lid or plastic wrap to allow the skins to loosen from the steam. Remove the skins from the peppers. I’ve made the sauce both with and without the skins and it turns out almost the same either way. For a spicy sauce, leave the seeds and ribs (white portion) in the hot pepper you use, for a milder sauce, slice the ribs out of the hot pepper and discard the seeds. Take care not to touch your eyes or mouth after handling the hot pepper.
Place the peppers and all of the remaining ingredients in a blender or food processor and blend on high until smooth. Taste along the way to add TRIFECTA to your preference.