Preparation
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Cover chiles with warm water. Let stand until softened, about 30
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minutes; drain. Strain liquid; reserve. Remove stems, seeds and
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membranes from chilies. Cook and stir onion and garlic in oil in a
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2-quart saucepan until onion is tender. Stir in chilies, 2 cups of
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the reserved liquid and the remaining ingredients. Heat ot boiling,
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reduce heat. Simmer, uncovered, 20 minutes; cool. Pour into a food
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processor workbowl fitted with steel blade or into a blender
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container; cover and process until smooth. Cover and refrigerate up
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to 10 days. Makes about 2 1/2 cups sauce.
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Health Nutrition Facts
per serving
| Calorie | 105.02 |
| Protein | 3.99g |
| Fat | 1.61g |
| Water | 495.57g |
| Sodium | 2321.38mg |
| Cholesterol | 0.00mg |
| Carbohydrates | 22.30g |
| Fiber | 7.54g |
| Vitamin A | 637.50IU |
| Vitamin C | 139.64mg |
| Calcium | 209.74mg |
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Health/Fitness Information
(To burn calories of one serving, you need to do one of following fitness)
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| |  | 15 minutes of Bicycling at 12 mph |
| |  | 14 minutes Walking at 4 mph |
| |  | 5 minutes Runing at 10 mph |
| |  | 13 minutes Swimming at 50 yards/minute |
| |  | 15 minutes Playing Tennis (Single) |
| |  | 13 minutes Playing Basketball (recreational) |
Health Diet/Fitness Wizard |
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