Try this Ancho Vinaigrette recipe, or contribute your own.
Suggest a better descriptionIn a small saucepan over medium-high heat, boil peppers and tomatoes until soft and water is reduced by half. Remove from heat and cool. Drain peppers and tomatoes. Reserve cooking liquid. Puree pepper/tomato mixture. In a medium bowl, whisk pepper/tomato mixture, vinerar, oil, soy sauce and sugar. Adjust consistency and flavor to taste with reserved cooking liquid. Serve on fresh greens. Recipe courtesy "Chile Pepper Magazine" entered by Roy Olsen roy@indy.net http://www.indy.net/~roy/ Posted to MM-Recipes Digest V4 #134 by roy@indy.net (Roy) on May 14, 1997
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Serving Size: 1 Cup (281g) | ||
Recipe Makes: 3 Cups | ||
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Calories: 244 | ||
Calories from Fat: 110 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.2g | 16 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 9.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 252.5mg | 9 % | |
Potassium 183.9mg | 5 % | |
Total Carbohydrate 27.4g | 8 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 27g | ||
Protein 0.8g | 1 % | |
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: 244
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