1. Dry roast the chiles. Remove stems and seeds. 2. Soak the chiles in the warm water for a few minutes. Drain chiles. 3. While chiles are soaking, put all other ingredients EXCEPT OIL in a food processor or blender. 4. Add the drained chiles to the mixture and puree. 5. Strain into a bowl to remove remaining seeds. 6. Saute briefly in the peanut oil. On the show, they used this as a finishing sauce on grilled salmon. Other suggestions welcome. firstname.lastname@example.org (Tony Lima) CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (1259g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 397 (44%)|
|Amt Per Serving||% DV|
|Total Fat 44.1g||59 %|
|Saturated Fat 7.7g||39 %|
|Monounsaturated Fat 19.1g|
|Polyunsanturated Fat 14.2g|
|Cholesterol 0mg||0 %|
|Sodium 67.2mg||2 %|
|Potassium 2379.8mg||63 %|
|Total Carbohydrate 137.6g||40 %|
|Dietary Fiber 21.7g||87 %|
|Sugars, other 115.9g|
|Protein 11g||16 %|
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Calories per serving: 908
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