** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a large saucepan simmer the chilies, the onions and the garlic in the water for 20 minutes.
2. Transfer half the chilies, the onion, and the garlic with tongs to a blender, add 3/4 cup of the cooking liquid, and puree the mixture until it is smooth.
3. Force the puree through a sieve into a bowl, pressing hard on the solids with a spoon.
4. Repeat the procedure with the remaining cooking liquid, stir in salt to taste, and discard the remaining cooking liquid.
5. The sauce may be made 2 weeks in advance and kept covered and chilled.
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Dietary Notes:
This recipe is low-sodium with 19mg per serving, low-fat with 0.25g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Garlic, Onion allergies.
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