Seed Ancho peppers, soak in hot water until soft, then puree in a food processor or blender. Roast garlic and tomatoes in a 350 degree oven until softened and darkened in spots. Heat oil in a medium saucepan and saute onions until golden. Add carrots and saute until tender, about 4 minutes. Add roasted garlic and tomatoes, jalapeno, corn, tortilla strips, cilantro and Ancho puree. Bring to a boil and simmer for 5 minutes. Remove and discard corn and cilantro. Strain sauce. Add lime juice, and season to taste with salt and maple syru Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9065 Posted to MC-Recipe Digest V1 #228 Date: Sat, 28 Sep 1996 07:47:43 -0400 From: Rowaan
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|Serving Size: 1 Serving (705g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 70 (24%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 70.2mg||2 %|
|Potassium 1364.6mg||36 %|
|Total Carbohydrate 55.6g||16 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 45.8g|
|Protein 7.2g||10 %|
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Calories per serving: 287
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