Directions:
- Combine first 5 ingredients in a blender or food processor. Blend or process til smooth.
- Pour into a non-reactive saucepan and add stock, sugar and pepper to taste.
- The heat in this recipe all depends on how strong or mild your chili peppers are. If they are too hot add a bit of sugar. If they aren't hot enough add a jalepeno pepper or habenero pepper.
- Bring to boil over high heat, stirring often. Reduce heat to low, cover and simmer for about 10 minutes.
- Poor over enchiladas. You can make this ahead and cool and refrigerate or freeze for later use.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 29.06 Kcal (122 kJ) | ||
| Calories from fat | 5.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.62g | 1% | |
|---|---|---|---|
| Cholesterol | 0.45mg | 0% | |
| Sodium | 23.49mg | 1% | |
| Potassium | 200.6mg | 4% | |
| Total Carbs | 5.36g | 2% | |
| Sugars | 3.06g | 12% | |
| Dietary Fiber | 1.34g | 5% | |
| Protein | 1.3g | 3% | |
| Vitamin C | 40.7mg | 68% | |
| Iron | 0.6mg | 3% | |
| Calcium | 9.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 35.63 Kcal (149 kJ) | ||
| Calories from fat | 6.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.76g | 1% | |
|---|---|---|---|
| Cholesterol | 0.55mg | 0% | |
| Sodium | 28.8mg | 1% | |
| Potassium | 246mg | 4% | |
| Total Carbs | 6.57g | 2% | |
| Sugars | 3.76g | 12% | |
| Dietary Fiber | 1.64g | 5% | |
| Protein | 1.59g | 3% | |
| Vitamin C | 49.9mg | 68% | |
| Iron | 0.8mg | 3% | |
| Calcium | 11.2mg | 1% | |
* 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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