From: firstname.lastname@example.org (Doug Faust) Date: Tue, 6 Aug 1996 20:14:12 -0500 (CDT) Some more recipes from the New Orleans Hot luck, courtesy of Johnette Hassell Sautee serranos, garlic, and onion =91til onion is soft, about 5 minutes. Add everything else, except the salt and pepper, and cook 15 minutes. It spatters a lot so either cover partially or use a splatter screen. Reduce heat and simmer until thick and most of liquid has evaporated, about 1/2 hour. Process and season with salt and pepper to taste. I make this whenever I have a bunch of fresh chiles, so the exact heat level varies. But this is a wonderful way to keep fresh chile. It helps if all the peppers are the same color or color group, but thats not necessary. I put this on everything from grilled beast to sandwiches. I "can" this by putting in hot, sterile jars and process in hot water for 15 minutes. CHILE-HEADS DIGEST V3 #066 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (302g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 164 (19%)|
|Amt Per Serving||% DV|
|Total Fat 18.2g||24 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 12.8g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 207.4mg||7 %|
|Potassium 496.4mg||13 %|
|Total Carbohydrate 178.4g||52 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 175.4g|
|Protein 5g||7 %|
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Calories per serving: 871
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