Place chiles on a baking sheet. Toast lightly in a 400-degree oven for 3 or 4 minutes only, or until they give off a mild aroma. If you burn the chiles, they will be bitter. Remove from oven and let cool to tough. Remove and discard stems, seeds, and any pink pithy material inside the chiles. Rinse in cool water, drain and then cover with hot water; let stand 1 hour. Place chiles in a blender with enough of the water to blend. Mix until smooth. Alternately, scrape the pulp from the skin with a table knife, then put through a strainer.) Add remaining water, tomato sauce or tomato paste, garlic, salad oil, salt, oregano, and cumin. Simmer sauce gently for 10 minutes, stirring occasionally. Makes 3-1/2 cups. Source: Sunset Mexican Cookbook Posted to MC-Recipe Digest V1 #1070 by "M. Hicks"
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|Serving Size: 1 Serving (1697g)|
|Recipe Makes: 1|
|Calories from Fat: 175 (60%)|
|Amt Per Serving||% DV|
|Total Fat 19.4g||26 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 14g|
|Cholesterol 0mg||0 %|
|Sodium 2284.1mg||79 %|
|Potassium 1572.9mg||41 %|
|Total Carbohydrate 30.4g||9 %|
|Dietary Fiber 9.1g||37 %|
|Sugars, other 21.3g|
|Protein 7g||10 %|
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Calories per serving: 294
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