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Suggest a better descriptionChiles in a rub should leave an afterglow in the throat, not a raging conflagration. Dried ground chiles, such as Ancho or New Mexican red, offer earthy savor and sweetness with a moderate level of firepower. Powders made from Jalapenos and Chipotles (smoked Jalapenos) turn up the thermostat a little higher, and Cayenne or Habanero chiles can shoot the mercury right out the top. Busted by Christopher E. Eaves
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Serving Size: 1 Serving (2172g) | ||
Recipe Makes: 1 | ||
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Calories: 5961 | ||
Calories from Fat: 1456 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 161.8g | 216 % | |
Saturated Fat 26.5g | 132 % | |
Monounsaturated Fat 34.6g | ||
Polyunsanturated Fat 83.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 14918.9mg | 514 % | |
Potassium 28388.5mg | 747 % | |
Total Carbohydrate 1271.2g | 374 % | |
Dietary Fiber 466.8g | 1867 % | |
Sugars, other 804.4g | ||
Protein 214.1g | 306 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5961
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