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Suggest a better description"Chile pastes are very popular throughout Southeast Asia and are used to add heat to a dish. The pastes can be added during cooking or can be used as a condiment or relish on the table. Vary the amount of garlic to suit individual tastes." Combine all the ingredients plus 3/4 cup of water in a blender and pure for 1 minute or to the consistency of a thick paste. Store in a glass container in the refrigerator; it will last up to three months. Makes 3 to 4 cups. From The Whole Chile Pepper Book page 63 Formatted to MM by J.Duckett1 (Kat)
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Serving Size: 1 Serving (21g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 161 | ||
Calories from Fat: 161 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.2g | 24 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 11.5g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1162.7mg | 40 % | |
Potassium 0.2mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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: 161
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