This is a great sauce to put on top of steaks, chicken or any meaty fish.
To prepare the sauce, remove the seeds from the chile pepper, then finely mince it. In a small bowl, combine the minced chile, cilantro, lime juice, garlic, vegetable oil, and salt. Stir with a fork, to combine, then cover and refrigerate for at least 2 hours or for up to 2 days before serving.
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Serving Size: 1 cup (200g) | ||
Recipe Makes: 1 cup | ||
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Calories: 391 | ||
Calories from Fat: 331 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.8g | 49 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 23.1g | ||
Polyunsanturated Fat 10.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.1mg | 0 % | |
Potassium 350.9mg | 9 % | |
Total Carbohydrate 19.3g | 6 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 16.2g | ||
Protein 2.3g | 3 % | |
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: 391
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