Red Chile Chipotle Salsa (cooked)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 12 | Servings | ||
INGREDIENTS
| 4 | Chipolte chiles, no | |
| substitution | ||
| 1 | c | Boiling water |
| 1 | T | Oil |
| 3/4 | c | Diced onion |
| 3/4 | c | Bell pepper |
| 2 | c | Fresh tomato, peeled diced |
| 1/2 | t | Oregano |
INSTRUCTIONS
From: Wendy Lockman <wlockman@ra1.randomc.com> Date: Fri, 23 Feb 1996 15:27:48 -0500 Combine chiles and boiling water--let soak 30 min. Remove stems and seeds and chop. In nonaluminum saucepan, heat the oil and saute the onion, sweet pepper, and chipoltes until onion is slightly tender, 1-2 min. Add the chiles, soaking water, tomatoes and oregano and remove from heat. Process briefly in blender until ingredients are well mixed, but still chunky. Use for BBQ, or any cooked dish. Great when mixed with sour cream for dip. Yield: approx. 3-3 1/2 cups. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 23
Calories From Fat: 11
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 58.4mg
Potassium: 102.9mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: 1.6g
Protein: <1g