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Add a photoServings: 1
Ingredients
- 15 x Chiles, red, New Mexican
- 1/4 c. Oil, olive
- 1 x Garlic clove, chopped
- 2 Tbsp. Vinegar
- 1 tsp Salt
Directions
- If the chiles are dry, soak in water until softened. Remove seeds and stems. Combine all ingredient in a food processor and puree to a fine paste. This is a Warm condiment.
- This South American chile paste can be used as a substitute whenever fresh chiles are called for. It will keep for two weeks or possibly more in the refrigerator. For longer storage, increase the vinegar and reduce the amount of extra virgin olive oil.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 93g | |
| Calories 492 | |
| Calories from Fat 482 | 98% |
| Total Fat 54.51g | 68% |
| Saturated Fat 4.05g | 16% |
| Trans Fat 1.41g | |
| Cholesterol 0mg | 0% |
| Sodium 2327mg | 97% |
| Potassium 33mg | 1% |
| Total Carbs 1.14g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.15g | 0% |
| Protein 0.17g | 0% |
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