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Associate.com - Share Your Recipe!

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

Ingredients:
1 Dried ancho pepper or
chipotle chili pepper
1/4 Cup(s) Sweet red pepper, chopped
1/4 Poblano chili pepper, seed
and cut up
1 Clove garlic
2 Tablespoon(s) Onion, chopped
2 Green onions, sliced
1/4 Cup(s) Fresh Parsley, chopped
2 Teaspoon(s) Olive oil
1/2 Cup(s) Mayonnaise
2 Teaspoon(s) Balsamic vinegar
1 Teaspoon(s) Ground cumin
1/2 Teaspoon(s) Dry mustard
1 Dash(s) Ground pepper
Directions:
Pour boiling water over dried ancho or chipotle pepper in a bowl; let
stand about 5 minutes to soften. Drain; remove seed and cut up pepper
~ set aside. Cook sweet pepper, poblano pepper, garlic, onion, green
onion, parsley in oil in a medium skillet over medium heat about 5
minutes or until tender; stirring occasionally. Cool slightly. Combine
ancho or chipotle pepper, cooked vegetable mixture, mayonnaise,
vinegar, cumin, dry mustard and ground pepper in a blender. Process
until creamy and nearly smooth. Cover and chill several hours or over
night. Notes: Makes about 1 cup Recipe by: BHG - Holiday Appetizers,
1997 Posted to recipelu-digest Volume 01 Number 371 by RecipeLu
<recipelu@geocities.com> on Dec 15, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 635
Calories From Fat: 445
Total Fat: 50.5g
Cholesterol: 30.6mg
Sodium: 895.3mg
Potassium: 721.6mg
Carbohydrates: 46.3g
Fiber: 6.1g
Sugar: 11.8g
Protein: 5.1g


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