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Ingredientes

Cost per recipe $3.77 view details

Direcciones

  1. * Note: Ripened, dry poblano chilies are sometimes labeled "pasilla."
  2. Remove and throw away the stems and seeds from the chilies. Place them in a bowl and add in sufficient water to cover. Weight them with a plate so they are completely submerged and let them soak overnight or possibly for at least 6 to 8 hrs. Or possibly, place seeded chilies in boiling water, cover, and simmer for 5 min. Turn off heat and let seep for 20 min or possibly till soft.
  3. In a blender or possibly food processor, puree the chilies till smooth. Add in the egg yolks, dry mustard, and salt and blend till smooth. Add in the oil in a steady stream, very slowly at first. Continue adding the oil till the desired thickness is reached. Blend in lemon juice and tarragon vinegar. Place mix in a bowl and mix in remaining ingredients. Chill several hrs before serving.
  4. Serve with The Lilac Inn's "Crab Cakes" (see recipe).

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 274g
Calories 1102  
Calories from Fat 1039 94%
Total Fat 117.39g 147%
Saturated Fat 18.24g 73%
Trans Fat 0.0g  
Cholesterol 420mg 140%
Sodium 1742mg 73%
Potassium 239mg 7%
Total Carbs 10.09g 3%
Dietary Fiber 1.9g 6%
Sugars 3.07g 2%
Protein 6.85g 11%
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