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Suggest a better descriptionInfo: from December 1992 "Chile Pepper Spicy World Cuisine" magazine posted by Perry Lowell, Mar. 93 ~------------------------------------------------------ ~----------------- This is a hot, spicy sauce for meats, poultry, or fish, or add it to soups, like you would add Tabasco sauce. Place all the ingredients in a blender and puree until smooth. Simmer over a low heat for 20 minutes, stirring constantly. Yield: a little bit goes a long way Heat Scale: Hot
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Serving Size: 1 Serving (438g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 885 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.7mg | 0 % | |
Potassium 33.5mg | 1 % | |
Total Carbohydrate 225.7g | 66 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 225.3g | ||
Protein 0.1g | 0 % | |
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: 885
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