WebRemove the stems and coarsely chop the anchos. Reserve the soaking liquid. Set the chopped anchos into a food processor. Heat …
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Web1 tsp. Ancho Chile Powder 1/2 tsp. Celtic Sea Salt Directions 1. Drain corn. 2. In food processor or Vitamix, process corn …
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WebToast the peppers. Heat a skillet over medium-low heat. Lightly toast the dried chili peppers for about 3 minutes or until they …
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WebLet it sit for another 45 minutes to an hour. Using tongs, transfer the chiles to a blender. Add 3 cups of the soaking liquid to the …
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WebTo a small saucepan add the coconut vinegar (or rice vinegar), the remaining 1/4 cup (60 ml) of water, rice wine, tamari sauce (or coconut aminos), sweetener (Allulose or Erythritol), and finely minced …
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WebMix low carb chili. Transfer ground beef mixture to slow cooker. Add tomatoes, tomato paste, green chiles, Worcestershire sauce, chili powder, cumin, dried oregano, sea salt, and black pepper and mix …
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WebInstructions. Put all of the ingredients into a medium to large frying pan on medium heat. Simmer gently, stirring occasionally, until the red enchilada sauce has reduced by one cup and there are about two cups are left. …
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WebIngredients. Scale. 1 cup sugar free orange marmalade. 1 Tbsp lime juice. 1 Tbsp fish sauce. 1/4 tsp minced habanero (or to taste) 1/2 tsp dried red pepper flakes. pinch of salt. 1/4 tsp sesame oil.
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