Make a day prior to use so flavors blend. Roast tomatoes, anaheim/new mexico and jalapeno chilis, onion, garlic, and corn on grill or broiler. If using broiler, cut vertically and de-seed tomatoes chilis, and onion. heat ancho chili on skillet 'til puffy and a little aromatic. If using grill, slice and deseed after grilling. Put chilis into a glass container and cover with plastic wrap for 15 minutes, then use a paper towel or fork to remove skin. Coarsely chop ingredients to be pureed; try not to lose the juices. Puree tomatoes and roasted chilis first to make sure the skins are chopped well enough, then puree remaining ingredients and juices. Heat until warm, then refrigerate 'til ready for use.
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|Serving Size: 1 Recipe (1103g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 6 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 3498.8mg||121 %|
|Potassium 325.7mg||9 %|
|Total Carbohydrate 21.3g||6 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 18.4g|
|Protein 2.8g||4 %|
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Calories per serving: 87
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