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Suggest a better descriptionChile Pepper magazine 10-96; adapted makes 1 1/4 c Blend first 5 ingredients together to a puree. Add the oil and vinegar alternately by spoonfuls with the blender motor running. The salsa should have "the consistency of a milkshake just starting to melt." Correct seasoning with salt. Posted to MM-Recipes Digest by "Rfm"
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Serving Size: 1 Serving (368g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1545 | ||
Calories from Fat: 1532 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 170.2g | 227 % | |
Saturated Fat 23.5g | 118 % | |
Monounsaturated Fat 124.1g | ||
Polyunsanturated Fat 17.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 10mg | 0 % | |
Potassium 150.8mg | 4 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 5.3g | ||
Protein 0.7g | 1 % | |
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: 1545
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