In NONALUMINUM saucepan, melt the butter. Add the chili p[owder and cood over low heat until the chili powder foams, about 2 minutes. Add the garlic, onion, green pepper, celery, and hot pepers. Saute over med heeat until the vegetables are soft, 4-5 min. Add the tomatoes, bay leaves, thyme and black peppper. Bring to a boil, then simmer for 30 min. to blend flavors. Taste and adjust seasonings. Serve hot or at room temp. Freezes well. This rich table sauce is a product of Creole influences. It is hot, rich and delicious--esp. w/fish, chicken and meats. Also excellent on rice. Yield: Approx. 3 cups.
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|Serving Size: 1 Serving (142g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 436 (88%)|
|Amt Per Serving||% DV|
|Total Fat 48.4g||65 %|
|Saturated Fat 29.7g||148 %|
|Monounsaturated Fat 12.4g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 122mg||38 %|
|Sodium 566.7mg||20 %|
|Potassium 359.1mg||9 %|
|Total Carbohydrate 19.1g||6 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 12.2g|
|Protein 3.4g||5 %|
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Calories per serving: 495
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