Try this Saturday Night Salsa recipe, or contribute your own.
Suggest a better descriptionChop part 1 ingredients. add to blender along with part 2 ingredients. meanwhile, have your assistant cut up one chipotle (with seeds) and one ancho (discard seeds) with kitchen shears, cover with water, bring to boil and steep until tender. Add chiles and water to the blender. Pulse blender (food processer not currently available) until a rich saucy texture - identifiable bits but not chunks. Transfer to a cereal bowl and taste. Decide to nuke on medium power for a couple minutes. Dig in with corn chips and footy on the telly. A tad strong on the onion for my taste but others ate it up "like candy". Posted to CHILE-HEADS DIGEST by RST G
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Serving Size: 1 Serving (396g) | ||
Recipe Makes: 1 servings | ||
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Calories: 105 | ||
Calories from Fat: 8 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 18.8mg | 1 % | |
Potassium 617.9mg | 16 % | |
Total Carbohydrate 36.1g | 11 % | |
Dietary Fiber 13.5g | 54 % | |
Sugars, other 22.6g | ||
Protein 4.5g | 6 % | |
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: 105
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