Pasilla Chili Sauce (Authentic Mexican Salsa)

1. Heat the lard or oil in a heavy skillet and cook the chilies until they change color, turning constantly and taking care not to burn.

2. Drain on paper towels.

3. Let cool then remove seeds and veins and puree in a blender with oil, vinegar, oregano and salt.

4. Serve with cheese on top, or serve with cheese separate.

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Nutrient	Quantity
Total fats	60.9428 g
Protein	269.3706 g
Carbohydrates	0.7011 g
Energy	1698.8367 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7035 g
Water	1095.9461 g
Aspartic acid	0.0101 g
Calcium, Ca	1622.9666 mg
Lutein + zeaxanthin	18.95 g
Fiber, total dietary	0.425 g
Fatty acids, total saturated 22:0	0.0522 g
Carotene, beta	10.07 g
Niacin	15.0064 mg
Vitamin A, RAE	408.8509 g
Arginine	0.0045 g
Riboflavin	2.0453 mg
Tocopherol, beta	0.0446 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1641 g
Fatty acids, total saturated 20:1	0.1435 g
Glutamic acid	0.0098 g
Stigmasterol	7.616 mg
Sodium, Na	926.4581 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7278 g
Total lipid (fat)	60.9428 g
Manganese, Mn	0.0663 mg
Fructose	0.0113 g
Proline	0.0171 g
Fatty acids, total saturated 16:0	7.243 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	7.2393 g
Sucrose	0.0091 g
Choline, total	884.4737 mg
Sugars, total	0.0528 g
Serine	0.0031 g
Fatty acids, total saturated 18:0	1.5233 g
Fatty acids, total saturated 20:4 undifferentiated	0.7072 g
Vitamin B-6	1.6424 mg
Selenium, Se	228.6745 g
Ash	16.4047 g
Fatty acids, total saturated 18:1 undifferentiated	33.5811 g
Pantothenic acid	0.0092 mg
Phenylalanine	0.0045 g
Beta-sitosterol	84.456 mg
Copper, Cu	3.4081 mg
Betaine	0.1385 mg
Thiamin	1.6338 mg
Retinol	408.0009 g
Methionine	0.0013 g
Iron, Fe	19.6437 mg
Carbohydrate, by difference	0.7011 g
Phosphorus, P	2450.6776 mg
Folate, total	206.3705 g
Tocopherol, gamma	0.5803 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.3128 g
Alanine	0.005 g
Cholesterol	680.0015 mg
Valine	0.0058 g
Fatty acids, total saturated 18:2 undifferentiated	11.6879 g
Glycine	0.0052 g
Carotene, alpha	0.2 g
Glucose (dextrose)	0.019 g
Fatty acids, total saturated 14:0	0.0305 g
Zinc, Zn	13.6299 mg
Isoleucine	0.0044 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.0025 g
Fatty acids, total polyunsaturated	14.0236 g
Fatty acids, total polyunsaturated 17:1	0.0506 g
Leucine	0.0078 g
Fatty acids, total polyunsaturated 18:2 i	0.0389 g
Vitamin A, IU	1377.0131 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1632 g
Folate, DFE	206.3705 g
Tryptophan	0.002 g
Vitamin C, total ascorbic acid	0.023 mg
Phytosterols	91.535 mg
Fatty acids, total polyunsaturated 16:1 c	0.0155 g
Galactose	0.0015 g
Fatty acids, total polyunsaturated 18:1 c	3.7244 g
Fatty acids, total saturated 20:0	0.2263 g
Campesterol	25.704 mg
Tyrosine	0.003 g
Vitamin B-12	13.6 g
Vitamin K (phylloquinone)	32.2164 g
Fatty acids, total saturated	9.0958 g
Histidine	0.0014 g
Fatty acids, total monounsaturated	34.5035 g
Threonine	0.0032 g
Folate, food	206.3705 g
Fatty acids, total polyunsaturated 17:0	0.018 g
Cryptoxanthin, beta	0.07 g
Vitamin E (alpha-tocopherol)	14.7392 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.4488 g
Magnesium, Mg	274.9986 mg
Lysine	0.005 g
Potassium, K	3141.6081 mg
Cystine	0.0011 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Olive oil	3 tablespoons	358.02	0	40.5
Oregano	1 teaspoon	2.65	0.6892	0.0428
white vinegar	2 tablespoons	5.364	0.0119	0
corn oil	1 tablespoon	122.4	0	13.6
monterey jack cheese	0.25 cup	1210.4027	0	6.8
pasilla chile	3	1210.4027	0	6.8