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Heat the oil in a medium pot over a medium heat. Add the garlic and saute until soft, about 2 minutes. Add the chile peppers and toast, stirring, for about 3 minutes, then add the tomatoes and sugar. Cook for 15 minutes or until the tomatoes liquid evaporates. Stir in the paprika. Transfer the mixture to a blender and puree. Pur into a bowl and season to taste with salt.
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|Serving Size: 1 Serving (511g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 14 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 3518.5mg||121 %|
|Potassium 1320.5mg||35 %|
|Total Carbohydrate 31.7g||9 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 24.2g|
|Protein 7g||10 %|
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Calories per serving: 146
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