Try this Salsa De Chile Colorado recipe, or contribute your own.
Suggest a better descriptionWash chiles, stem and seed. Cook in boiling water to cover well 10 mins. or until soft. Remove and drain. Reserve liquid. Place chiles in blender with reserved water, and whirl until you achieve a pasty consistency. Heat oil in large skillet. Add garlic and flour and cook, stirring until flour browns. Add chile paste slowly to mix well with flour to a smooth paste. When all the chile paste is added, bring to a boil, stirring constantly. Cook until it thickens, 3-4 minutes. Thin with water to a thick, saucy consistency. [from Marian Burros] Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On SUN, 29 JAN 1995 031034 +0000
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Serving Size: 1 Serving (134g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 622 | ||
Calories from Fat: 375 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.6g | 55 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 25.9g | ||
Polyunsanturated Fat 11.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.5mg | 0 % | |
Potassium 211.9mg | 6 % | |
Total Carbohydrate 55.3g | 16 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 52.9g | ||
Protein 8.2g | 12 % | |
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: 622
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