Cover chiles with warm water. Let stand until softened, about 30 minutes; drain. Strain liquid; reserve. Remove stems, seeds and membranes from chilies. Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender. Stir in chilies, 2 cups of the reserved liquid and the remaining ingredients. Heat ot boiling, reduce heat. Simmer, uncovered, 20 minutes; cool. Pour into a food processor workbowl fitted with steel blade or into a blender container; cover and process until smooth. Cover and refrigerate up to 10 days. Makes about 2 1/2 cups sauce. Posted to MC-Recipe Digest V1 #744 by Kathy Meade
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|Serving Size: 1 Serving (160g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 111 (58%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 0mg||0 %|
|Sodium 19.7mg||1 %|
|Potassium 885.8mg||23 %|
|Total Carbohydrate 20.1g||6 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 11.8g|
|Protein 4.6g||7 %|
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Calories per serving: 190
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