Cut and clean green chiles to prep for blending. Add all 5 skins to ingredients. To determine spiciness, add 1, 2, 3, 4 or 5 chiles whole. I suggest starting with 2 whole chiles only. Add more chiles to adjust to your desired spiciness. All other chile skins only should be added to the ingredients. Next, cut stems from cilantro leaves and discard stems.
Put all ingredients in blender and mix to smooth, pasty consistency or as desired.
If desired, may add evaporated milk (about 2 Tblsp) to make more rich and tasty. If becomes too watery, add about 5 - 6 saltines to thicken.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (131g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 349 (89%)|
|Amt Per Serving||% DV|
|Total Fat 38.8g||52 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 23.7g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 7.6mg||2 %|
|Sodium 382.6mg||13 %|
|Potassium 75.4mg||2 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 10.3g|
|Protein 1.4g||2 %|
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: 391
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