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Ingredientes
- Â Â (Cooked)
- 4 x Chipolte chilies (don't substitute)
- 1 c. Boiling water
- 1 Tbsp. Oil
- 3/4 c. Diced onion
- 3/4 c. Bell pepper
- 2 c. Fresh tomato, peeled -- diced
- 1/2 tsp Oregano
Direcciones
- Combine chilies and boiling water-let soak 30 minutes. Remove stems and seeds and chop.
- In non-aluminum saucepan, heat the oil and saute/fry the onion, sweet pepper, and chipoltes till onion is slightly tender, 1-2 minutes. Add in the chilies, soaking water, tomatoes and oregano and remove from heat. Process briefly in blender till ingredients are well mixed, but still chunky. Use for BBQ, or possibly any cooked dish. Great when mixed with lowfat sour cream for dip.
- Makes appx 3 1/2 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 3 servings | |
| Calories 81 | |
| Calories from Fat 43 | 53% |
| Total Fat 4.86g | 6% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 334mg | 10% |
| Total Carbs 8.86g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 5.19g | 3% |
| Protein 1.51g | 2% |
