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Associate.com - Share Your Recipe!

Recipe Name: Ancho Pasilla Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
3 Dried ancho chilies*, about
2 ounces
4 Dried pasilla chilies*
about 1 1/2 ounces
1 1/2 Cup(s) Fresh orange juice
3 Garlic cloves
2 Tablespoon(s) Olive oil
3/4 Teaspoon(s) Salt
Directions:
Kitchen Market - 888-468-4433 Heat a dry griddle or heavy skillet over
moderate heat until hot but not smoking and toast chilies, 1 or 2 at a
time, pressing down with tongs, a few seconds one each side to make
more pliable. Wearing rubber gloves, remove stems, seeds, and veins.
In a blender puree chilies with remaining ingredients until completely
smooth. Sauce may be made 2 days ahead and chilled, covered. Yield: 2
cups NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking
Live Show #CL9034 Posted to MC-Recipe Digest by "Angele and Jon
Freeman" <jfreeman@comteck.com> on Feb 7, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 419
Calories From Fat: 245
Total Fat: 27.8g
Cholesterol: 0mg
Sodium: 1749.9mg
Potassium: 780.7mg
Carbohydrates: 41.7g
Fiber: <1g
Sugar: 31.3g
Protein: 3.2g


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