1 1/4 pounds fresh jalapeno peppers2 tablespoons canola oilsalt and pepper to tasteSet aside 1 jalapeno pepper. Cut the stems off the rest; slice in half lengthwise, and remove the seeds. 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. 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.
Amount Per Serving Calories: 13 | Total Fat: 1g | Cholesterol: 0mg Powered by ESHA Nutrient Database
Servings Per Recipe: 32
Amount Per Serving
Calories: 13
Total Fat: 1g
Cholesterol: 0mg
Sodium: 12mg
Total Carbs: 1g
Dietary Fiber: 0.5g
Protein: 0.2g
VIEW DETAILED NUTRITION
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