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Ingredients |
Amount |
| High-flavor,
roasted peanut oil |
1 cup |
| Whole
dried arbol chiles, seeded and stemmed |
½
cup |
| Sesame
oil (optional) |
1 Tbsp.
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1. In a stainless steel
pot, heat the chilies and the oil over medium
heat until the peppers begin to foam.
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| 2.
When the pepper begin to blacken (approximately
10 minutes), turn off the heat, cover, and allow
to sit for 2 hours or longer. |
| 3.
Strain and keep in a covered jar in a cool location
out of the light. |
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Nutrition
Facts |
| Serving
Size: 1 Tbsp. |
Servings
Per Recipe: 24 |
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| |
%DV* |
| Calories:
90 |
5 |
| Total
Fat: 10 grams |
15 |
Saturated
Fat 1.6 grams |
8 |
| Cholesterol:
0 mg |
0
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| Sodium:
0 mg |
0 |
| Total
Carbohydrate: 1 gram |
0 |
Dietary
Fiber: .5 grams
|
2 |
Sugars:
0 grams |
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| Protein:
.2 grams |
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| Vitamin
A: 15% |
Vitamin
C: 2% |
Calcium:
0% |
Iron:
1% |
| *Percent
Daily Values are based on a 2000 calorie diet.
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