Remove stems and seeds from dried peppers. Place on a single layer in a baking sheet and roast in a 350! oven for 2-5 minutes until they have a sweet roasted aroma. Check frequently to prevent burning. Try to avoid deep inhalation. Remove from oven and soak peppers in enough water to cover, about 5 cups, for 30 minutes until cool. Transfer the peppers and 2 1/2 c liquid to a blender. Add garlic, cumin and salt. Reserve remaining liquid. Cover, and blend till smooth. In a 2 quart saucepan, cook and stir flour in bacon drippings over medium heat till light brown. Carefully stir in pureed chili mixture. Simmer uncovered for 5 to 10 minutes until slightly thickened, being careful of splatters. If sauce is too thick, add additional soaking liquid, up to 1 cup to make desired consistency. From: Better Homes and Gardens, December 1994 Busted and entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #888 by Bill Webster
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|Serving Size: 1 Serving (48g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 28 (17%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 30.8mg||1 %|
|Potassium 526.3mg||14 %|
|Total Carbohydrate 32.4g||10 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 25.1g|
|Protein 5.7g||8 %|
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Calories per serving: 164
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