1. Roast chile over a gas burner or under the broiler, until charred all over. Wrap in paper towel; steam 5 minutes. Rub off skin; remove seeds and ribs. Chop coarsely.
2. Heat 1 tablespoon canola oil in a small saucepan over medium heat; add onion and garlic; cook until soft, 5 to 7 minutes. Add chile and cream.
3. Puree in blender; add water if too thick. Season with salt and pepper.
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|Serving Size: 1 Serving (171g)|
|Recipe Makes: 1|
|Calories from Fat: 386 (90%)|
|Amt Per Serving||% DV|
|Total Fat 42.8g||57 %|
|Saturated Fat 11.4g||57 %|
|Monounsaturated Fat 20.6g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 54.3mg||17 %|
|Sodium 176mg||6 %|
|Potassium 275.1mg||7 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 9.8g|
|Protein 2.5g||4 %|
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Calories per serving: 429
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