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By CATHY THOMAS The Orange County Register In a food processor, blend half a cup (one stick) butter, one teaspoon pureed chipotles, one teaspoon lime juice and one teaspoon minced cilantro. Use plastic wrap to form into a tube and refrigerate. Serve on corn on the cob and other vegetables. Posted to CHILE-HEADS DIGEST by Leslie Duncan
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|Serving Size: 1 Serving (234g)|
|Recipe Makes: 1|
|Calories from Fat: 1623 (100%)|
|Amt Per Serving||% DV|
|Total Fat 183.3g||244 %|
|Saturated Fat 116.1g||580 %|
|Monounsaturated Fat 47.5g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 485.9mg||150 %|
|Sodium 1302.2mg||45 %|
|Potassium 70.6mg||2 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.8g|
|Protein 2g||3 %|
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Calories per serving: 1623
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