Ingredients

Instructions

  1. In a small saucepan of boiling water, blanch the chilies for 1 minute. Drain and let cool. Discard stems.
  2. In a blender or food processor, pulse the chilies with garlic, scallions, carrots, water and broth until finely chopped.
  3. Add the vinegar, mustard, cilantro, thyme, and lime juice and pulse just until combined.
  4. Transfer to jar and refrigerate.
  5. Best after 24 hours.
  6. Can be made and refrigerated for 6 months.