Based on a Mexican classic, this recipe can be made as mild or as spicy as you like. Serve with plain white rice; stir in some chopped scallions for added flavor.
1. Roast chile over a gas burner or under the broiler, until charred all over. Wrap in paper towel; steam 5 minutes. Rub off skin; remove seeds and ribs. Chop coarsely.
2. Heat 1 tablespoon canola oil in a small saucepan over medium heat; add onion and garlic; cook until soft, 5 to 7 minutes. Add chile and cream.
3. Puree in blender; add water if too thick. Season with salt and pepper.
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Serving Size: 1 Serving (171g) | ||
Recipe Makes: 1 | ||
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Calories: 429 | ||
Calories from Fat: 386 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.8g | 57 % | |
Saturated Fat 11.4g | 57 % | |
Monounsaturated Fat 20.6g | ||
Polyunsanturated Fat 8.8g | ||
Cholesterol 54.3mg | 17 % | |
Sodium 176mg | 6 % | |
Potassium 275.1mg | 7 % | |
Total Carbohydrate 11.5g | 3 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 9.8g | ||
Protein 2.5g | 4 % | |
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: 429
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