this recipe comes from the book "Onions, Onions, Onions" by Linda and Fred Griffith. I havent tried it, but they recommend it for chicken wings, or marinating shrimp for barbecuing, among othre things. In med. non-aluminum saucepan, over high heat, combine oil, onion, fresh chiles, chipotles, and garlic. Bring mixture just to a boil; remove from heat and set aside to cool to room temp. Combine chile mixture and vinegar in the bowl of a food processor fitted with the metal blade. Puree until smooth. Pour sauce into a sterilized jar and cover tightly. Let flavors marry at room temp for several days before using. This sauce will keep, refrigerated, for several weeks. Posted to CHILE-HEADS DIGEST V3 #255 by Shea Miller
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|Serving Size: 1 Serving (775g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 667 (60%)|
|Amt Per Serving||% DV|
|Total Fat 74.1g||99 %|
|Saturated Fat 13.1g||65 %|
|Monounsaturated Fat 51.2g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 18.4mg||6 %|
|Sodium 2760.4mg||95 %|
|Potassium 1506mg||40 %|
|Total Carbohydrate 79.4g||23 %|
|Dietary Fiber 27.8g||111 %|
|Sugars, other 51.6g|
|Protein 36g||51 %|
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Calories per serving: 1116
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