Cover chiles with hot water and let stand for 15 minutes until soft. Place chiles and remaining ingredients in a blender and puree until smooth using water that the chiles soaked in to thin it. The sauce should have the consistency of thick paste. Cover with a thin film of olive oil to preserve a couple of months in the refrigerator. Heat Index = 7
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|Serving Size: 1 Serving (34g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 73 (63%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 11.3mg||0 %|
|Potassium 185.6mg||5 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 8.3g|
|Protein 2.3g||3 %|
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Calories per serving: 116
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