This might seem like a weak offering given the chile-head society that exists today. However, give it a try. You’ll find that its flavor/heat ratio is quite high. If all you care about is heat — move on. But if you like flavorful heat, stick around.
Roast the peppers under the broiler until the skins are blackened. Place them in a paper bag to cool. Slice the stems off each pepper and place the rest in a blender jar. Add the garlic, lime juice and salt to the blender and puree until smooth. Add enough water to suit your tastes with respect to thinness.
This is a very flavorful sauce that goes well wth meats.
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Serving Size: 1 Serving (198g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 72 | ||
Calories from Fat: 10 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 1166.8mg | 40 % | |
Potassium 427.3mg | 11 % | |
Total Carbohydrate 15.2g | 4 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 10.1g | ||
Protein 3.1g | 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: 72
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