Simmer the fresh green chiles in boiling water for five minutes; remove stem and seeds. Place in blender with tomato, onion, garlic, parsley (or cilantro), salt and pepper to taste, and sugar. Blend for 2 or 3 seconds. Heat oil in a skillet and cook the mixture, stirring constantly, for 2 or 3 minutes. Makes about 1-1/2 cups. Posted to CHILE-HEADS DIGEST V3 #295 by Judy Howle
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|Serving Size: 1 Serving (726g)|
|Recipe Makes: 1|
|Calories from Fat: 147 (38%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 11.3g|
|Cholesterol 0mg||0 %|
|Sodium 56.2mg||2 %|
|Potassium 2247.1mg||59 %|
|Total Carbohydrate 60.3g||18 %|
|Dietary Fiber 11.5g||46 %|
|Sugars, other 48.8g|
|Protein 8.5g||12 %|
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Calories per serving: 385
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