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Ingredients
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1 ¼ pounds fresh jalapeno peppers
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2 tablespoons canola oil
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salt and pepper to taste
Directions
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Set aside 1 jalapeno pepper. Cut the stems off the rest; slice in half lengthwise, and remove the seeds.
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Place all of the peppers in a large pot of boiling water. Boil peppers about 15 minutes. Reserve about 2 tablespoons of boiling water, and drain the rest.
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Cut the stem off the remaining whole pepper, and place all of the the peppers into a blender. Pour in reserved water and canola oil, and season with salt and pepper. Blend until smooth and creamy. Serve hot or chilled.
Nutrition Facts (per serving)
13 | Calories |
1g | Fat |
1g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 32 | |
Calories 13 | |
% Daily Value * | |
Total Fat 1g | 1% |
Saturated Fat 0g | 1% |
Sodium 0mg | 0% |
Total Carbohydrate 1g | 0% |
Dietary Fiber 1g | 2% |
Total Sugars 1g | |
Protein 0g | 0% |
Vitamin C 8mg | 9% |
Calcium 2mg | 0% |
Iron 0mg | 1% |
Potassium 38mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.