Try this Red Chile Dressing recipe, or contribute your own.
Suggest a better descriptionRemove and discard stems and most of seeds from chiles. Rinse chiles and cut into 1/2-inch strips with scissors. In a 1- to 1-1/2 quart pan, combine chiles and water. Bring to a boil. Remove pan from heat; let chiles soak until slightly softened. In a blender or food processor, combine chile mixture, vinegar, sugar and ginger; whirl until smoothly pureed. If made ahead, let cool; then cover and refrigerate for up to 1 week. Per tablespoon: 11 calories (15% from fat) 0.2 g protein 3 g carbohydrates 0.2 g total fat (0 g sat ft) 0 mg cholesterol 0.5 mg sodium Low-Fat Mexican - Sunset Books - ISBN 0-3376-02478-X Posted to MC-Recipe Digest V1 #1070 by "M. Hicks"
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Serving Size: 1 Serving (194g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 297 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.2mg | 0 % | |
Potassium 24.2mg | 1 % | |
Total Carbohydrate 75.3g | 22 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 75.3g | ||
Protein 0g | 0 % | |
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: 297
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