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Into the blender went: 5 canned chipotles, 5 cloves of garlic, half an onion, juice of 2 limes, generous splash of brandy and a smidge of olive oil. Oh yes, also 5 Thai chiles. Whir. Poured on chicken, baked. Results - garlic was predominant - I would use less. It wasnt hot! Maybe throw in a hab or maybe I have a weak brand of chipotles. Also I think a big handful of parsley and cilantro would have been good. Maybe some ancho chile powder. Anyway, it was good but could have been much better. Posted to CHILE-HEADS DIGEST V4 #114 by Naughyde@aol.com on Sep 6, 1997
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|Serving Size: 1 Serving (453g)|
|Recipe Makes: 1|
|Calories from Fat: 15 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 27.5mg||1 %|
|Potassium 1118.4mg||29 %|
|Total Carbohydrate 41.5g||12 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 34.5g|
|Protein 7.1g||10 %|
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Calories per serving: 177
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