Ana Mar?as Pebre Sauce
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INGREDIENTS
INSTRUCTIONS
These came out of the Jan/Feb 96 Chile Pepper Magazine written by Barb & Ron Kroll. I cant say that Ive tried any of them. Hope they help. Grind the garlic and the chiles in a mortar or food processor to form a paste. Combine the cilantro and tomatoes with the chile paste. Mix in the oil, cumin and salt and let sit for an hour to blend the flavors. Yield: 1/2 cup, Heat Scale: Hot Posted to CHILE-HEADS DIGEST V3 #138 Date: Tue, 22 Oct 1996 05:29:12 -0700 From: "Carl & Joyce Camper"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (8g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 64 | ||
| Calories from Fat: 63 (98%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 7g | 9 % | |
| Saturated Fat 0.9g | 5 % | |
| Monounsaturated Fat 5.1g | ||
| Polyunsanturated Fat 0.7g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 156.9mg | 5 % | |
| Potassium 18.9mg | 0 % | |
| Total Carbohydrate 0.5g | 0 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 0.4g | ||
| Protein 0.2g | 0 % | |
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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. |
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Calories per serving: 64
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