Chile Pepper magazine 3-96 makes 12 oz Dry toast the chiles in a skillet. Remove and cover with water to rehydrate for about 20 min. Drain. Blend or process all ingredients together to desired smoothness. Add water as necessary if the sauce is too thick. Posted to MM-Recipes Digest by "Rfm"
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|Serving Size: 1 Serving (935g)|
|Recipe Makes: 1|
|Calories from Fat: 33 (10%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 75.1mg||3 %|
|Potassium 2792.2mg||73 %|
|Total Carbohydrate 71.4g||21 %|
|Dietary Fiber 13.3g||53 %|
|Sugars, other 58.1g|
|Protein 15.3g||22 %|
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Calories per serving: 327
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