This recipe yields quite a bit of sauce, but will hold in the refrigerator for 7 days and freezes well for up to 1 month. This sauce is also a great topping for many other purposes, for example, anything Mexican, like tacos, burritos and chimichangas. We actually use it with two breakfast items—one as a topping for a shrimp and bacon omelet and the other as a replacement sauce in Juevos Rancheros (and we call it Juevos Poblanos).