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Add a photoServings: 1
Ingredients
- 1 x Cover chiles with hot water. Let stand till softened, about 30
- Â Â Min, 2.rain. Strain liquid, reserve. Remove stems, seeds and
- Â Â Membranes from chilies. 3.Cook and stir onion and garlic in oil in a
- 2 quart Saucepan till onion is tender. 4.Stir in chilies 2 c. of the
- Â Â Reserved liquid and the remaining ingredients. 5.Heat to boiling, reduce
- Â Â Heat Simmer, uncovered, 20 min, cold. 6.Pour into a food processor
- Â Â Workbowl fitted with steel blade or possibly into a blender container, cover and
- Â Â Process till smooth.
- Â Â Makes about 2 1/2 c. sauce.
Directions
- 98
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 28g | |
| Calories 73 | |
| Calories from Fat 34 | 47% |
| Total Fat 3.79g | 5% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 20mg | 1% |
| Potassium 75mg | 2% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 9.18g | 15% |
