Directions:
- To make the chile sauce, cover the chiles with 2 cups boiling water. Soak until softened, about 10 minutes.
- Transfer the chiles, their liquid and garlic to a blender. Puree about 1 minute, scraping down the sides with a rubber spatula. Add the vinegar, oregano, molasses, mustard, salt, and pepper. Blend until smooth. (Chile sauce may be refrigerated up to 2 weeks).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 13765.28 Kcal (57632 kJ) | ||
| Calories from fat | 12170.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1352.22g | 2080% | |
|---|---|---|---|
| Cholesterol | 1469.34mg | 490% | |
| Sodium | 6012.16mg | 251% | |
| Potassium | 9591.91mg | 204% | |
| Total Carbs | 272.28g | 91% | |
| Sugars | 144.12g | 576% | |
| Dietary Fiber | 37.62g | 150% | |
| Protein | 206.61g | 413% | |
| Vitamin C | 10.4mg | 17% | |
| Vitamin A | 64.8mg | 2160% | |
| Iron | 12mg | 67% | |
| Calcium | 777.8mg | 78% | |
| Amount Per 100 g | |||
| Calories | 521.11 Kcal (2182 kJ) | ||
| Calories from fat | 460.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.19g | 2080% | |
|---|---|---|---|
| Cholesterol | 55.62mg | 490% | |
| Sodium | 227.6mg | 251% | |
| Potassium | 363.12mg | 204% | |
| Total Carbs | 10.31g | 91% | |
| Sugars | 5.46g | 576% | |
| Dietary Fiber | 1.42g | 150% | |
| Protein | 7.82g | 413% | |
| Vitamin C | 0.4mg | 17% | |
| Vitamin A | 2.5mg | 2160% | |
| Iron | 0.5mg | 67% | |
| Calcium | 29.4mg | 78% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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