Try this Ancho Chile Salsa recipe, or contribute your own.
Suggest a better descriptionToast the chiles directly over a medium gas flame or in a cast-iron skillet until soft and brown, turning frequently to avoid scorching. Slice the chiles into 1-inch strips, then into a very fine julienne. Combine all of the ingredients in a bowl, mix well and let sit at least 30 minutes or as long as 2 hours before serving. Ancho Salsa keeps a few days in the refrigerator. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6143 broadcast 08-21-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-25-1996 Recipe by: Susan Feniger and Mary Sue Milliken
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (312g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 382 | ||
Calories from Fat: 117 (31%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 13g | 17 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 0mg | 0 % | |
Sodium 35.4mg | 1 % | |
Potassium 2187.3mg | 58 % | |
Total Carbohydrate 68.2g | 20 % | |
Dietary Fiber 22.8g | 91 % | |
Sugars, other 45.3g | ||
Protein 11.4g | 16 % | |
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: 382
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.