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Suggest a better descriptionMix all the ingredients together in a pan. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat. Cool, puree in a blender, and place in a small jar. It keeps for up to a year in the refrigerator. Yield: 2 cups Heat Scale: HOT NOTES : I used a combination of chiles and it came out terrific. Not too hot, just right. Recipe by: Hot & Spicy & Meatless by Dave Dewitt Posted to CHILE-HEADS DIGEST by RST G
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Serving Size: 1 Serving (565g) | ||
Recipe Makes: 1 servings | ||
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Calories: 235 | ||
Calories from Fat: 12 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1565.9mg | 54 % | |
Potassium 2149.5mg | 57 % | |
Total Carbohydrate 45g | 13 % | |
Dietary Fiber 11.2g | 45 % | |
Sugars, other 33.8g | ||
Protein 9.8g | 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: 235
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