If using fresh chili peppers, roast over an open flame or under a broiler until black and blistered. Place in a paper bag and let steam for 5 minutes. Remove from bag and run under water to remove blacked skin. Remove top; slit open and remove membranes and seeds. Should have 1 2/3 to 2 cups. Place chili peppers in a blender container or food processor bowl with the garlic, onion, flour and garlic salt. Cover and blend or process on low speed until smooth. (If mixture does not blend easily, add about 1/2 cup of the 2 cups water to the blender or processor.) Pour into a medium saucepan; add water. Cook and stir until slightly thickened and blubbly. Reduce heat and boil gently, uncovered, about 30 minutes, stirring occasionally, until reduced to 2 1/2 cups. Use sauce on "Breakfast Burritos." Recipe By : Holiday Celebrations Posted to FOODWINE Digest 24 October 96 Date: Thu, 24 Oct 1996 12:10:51 -0400 From: Laura Hunter
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|Serving Size: 1 Serving (259g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1170.2mg||40 %|
|Potassium 22.7mg||1 %|
|Total Carbohydrate 14.3g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 13.8g|
|Protein 1.9g||3 %|
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Calories per serving: 68
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