Toast the chiles directly over a medium gas flame or in a cast-iron skillet until soft and brown, turning frequently to avoid scorching. Slice the chiles into 1-inch strips, then into a very fine julienne. Combine all of the ingredients in a bowl, mix well and let sit at least 30 minutes or as long as 2 hours before serving. Ancho Salsa keeps a few days in the refrigerator. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6143 broadcast 08-21-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 08-25-1996 Recipe by: Susan Feniger and Mary Sue Milliken
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|Serving Size: 1 Serving (312g)|
|Recipe Makes: 1|
|Calories from Fat: 117 (31%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 4g|
|Cholesterol 0mg||0 %|
|Sodium 35.4mg||1 %|
|Potassium 2187.3mg||58 %|
|Total Carbohydrate 68.2g||20 %|
|Dietary Fiber 22.8g||91 %|
|Sugars, other 45.3g|
|Protein 11.4g||16 %|
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Calories per serving: 382
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