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Add a photoServings: 16
Ingredients
- 1Â 1/2 whl Anaheim chili peppers
- 1/4 c. Almond slivers -- blanched &
- Â Â Toasted
- 1 Tbsp. White wine vinegar
- 1 Tbsp. Lime juice
- 1 c. Corn oil
Directions
- STEP ONE: Prepare the Chiles- Roast chiles over an open flame till the skin blisters. Then place them in a covered bowl or possibly plastic bag till the skin begins to loosen. Peel and seed.
- STEP TWO: Place chiles, almonds, vinegar, and lime juice in the bowl of a food processor fitted with a metal blade. Puree. Then, with the motor running, slowly add in oil till the mix has thickened.
- Serve with "Tejas Smoked Turkey Salad" recipe in this cookbook.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 16 servings | |
| Calories 124 | |
| Calories from Fat 123 | 99% |
| Total Fat 13.92g | 17% |
| Saturated Fat 1.79g | 7% |
| Trans Fat 0.04g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 6mg | 0% |
| Total Carbs 0.21g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.04g | 0% |
| Protein 0.13g | 0% |
