Try this Tepin Salsa recipe, or contribute your own.
Suggest a better descriptionWhen I was younger and living in Tucson, Ariz my mother, being the maternal Chile Head that she was, made hot sauce using chile Tepins that were native to the area. The heat level of the Tepins was intense. Of course my mother, as I do at my house today, would make several batches of salsa with varying heat levels to accommodate the different palates of those in the family. What stands out about the sauce was the distinctive flavor the Tepins gave the sauce. I can describe it only as robust and addictive. Heres as close as I can get to that recipe: Brown flour in oil. Set aside. Heat in a dry pan the chili tepins before putting them into the blender. In a blender, blend to pulverize chili tepin with water. If cloves of garlic are used ( which I recommend) add garlic and oregano to blender. Add all ingredients to browned flour and stir while bringing to boil. Keeps a long time. Posted to CHILE-HEADS DIGEST by "McWilliams, Dan"
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Serving Size: 1 Serving (103g) | ||
Recipe Makes: 1 servings | ||
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Calories: 520 | ||
Calories from Fat: 434 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.3g | 64 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 30.4g | ||
Polyunsanturated Fat 13.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.3mg | 0 % | |
Potassium 64.3mg | 2 % | |
Total Carbohydrate 20.2g | 6 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 19.1g | ||
Protein 2.9g | 4 % | |
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: 520
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