Try this Chipotle Sauce #4 recipe, or contribute your own.
Suggest a better descriptionDate: Sun, 21 Apr 96 11:57:10 PDT From: puppet2@ibm.net From the Santa Fe School of Cooking Cookbook by Susuan Curtis: Puree the can of chipotles in blender/food processor.Strain the mixture thru a sieve to remove the skins and seeds. Heat 3 TBSP. of olive oil in a small skillet over Med. heat and saute the whole garlic cloves 4-5 mins. til they are golden brown and softened. In the bowl of a food processor, place the chipotle puree,sauteed garlics,whole egg,and egg yolk. Process to a smooth puree, slowly adding the remaining olive oil
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Serving Size: 1 Serving (8g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 16 | ||
Calories from Fat: 11 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 52.7mg | 16 % | |
Sodium 9.8mg | 0 % | |
Potassium 10.7mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 1.1g | 2 % | |
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: 16
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