| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | Condiments, S. america, Upload | 1 | Cup | |
INGREDIENTS
| 15 | Chiles, red New Mexican | |
| 1/4 | c | Oil, olive |
| 1 | Garlic clove, minced | |
| 2 | T | Vinegar |
| 1 | t | Salt |
INSTRUCTIONS
If the chiles are dried, soak in water till softened. Remove seeds and stems. Combine all ingredient in a food processor and puree to a fine paste. This is a HOT 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 more in the refrigerator. For longer storage, increase the vinegar and reduce the amount of olive oil. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 487
Calories From Fat: 477
Total Fat: 54g
Cholesterol: 0mg
Sodium: 2329.5mg
Potassium: 24.7mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: <1g