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Suggest a better descriptionPlace everything in a nonreactive pot & boil, uncovered, until the onions are soft. Remove from heat & puree. Return the puree to the pot & bring to a boil. Process 5 minutes. Makes 4-5 cups. NOTES : Great with oysters. Minor changes made to original. Also good with dried tomatoes included in sauce. Recipe by: jean Andrews, Red Hot Peppers Posted to CHILE-HEADS DIGEST V3 #336 by shade
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Serving Size: 1 Serving (1655g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 442 | ||
Calories from Fat: 39 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 28.5mg | 1 % | |
Potassium 1532.6mg | 40 % | |
Total Carbohydrate 57g | 17 % | |
Dietary Fiber 19.8g | 79 % | |
Sugars, other 37.2g | ||
Protein 9.9g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 442
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