If your onions are strong, blanch them in boiling water for a few minutes, or saute them over medium heat for about 5 minutes before adding them to the blender. Makes 2 1/2 cups
Combine all ingredients in a blender in the order given and puree until smooth and creamy, adding up to 1/2 cups of water if necessary to achieve a smooth consistency.
Use an equal amount of roasted red bell peppers in place of the raw pepper.
Combine the prepared sauce with salsa, and use as a dip for vegetables.
Add 1/2 teaspoon of nutmeg with the salt.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (588g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1008 | ||
Calories from Fat: 278 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.9g | 41 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 15.8g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 3634.1mg | 125 % | |
Potassium 5253mg | 138 % | |
Total Carbohydrate 121g | 36 % | |
Dietary Fiber 55.2g | 221 % | |
Sugars, other 65.8g | ||
Protein 95.5g | 136 % | |
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: 1008
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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