Try this Tomato Soup with Puya Chiles recipe, or contribute your own.
Suggest a better descriptionFrom: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open)) Date: Thu, 4 Jul 1996 18:29:04 +0200 Saute the onions and carrots in olive oil, cook for 5 minutes, stirring frequently. Add the tomatoes and crushed puya chiles. Cook for 12 minutes. Transfer to a food processor and blend well along with the green chiles and the cilantro. Blend until smooth. Serve chilled. CHILE-HEADS DIGEST V3 #034 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (189g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 106 | ||
Calories from Fat: 36 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 45.4mg | 2 % | |
Potassium 803.1mg | 21 % | |
Total Carbohydrate 16.6g | 5 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 12.1g | ||
Protein 4.1g | 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: 106
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