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3/4 cup or 6 servings, 2 Tbsp. each
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This traditional Colombian table sauce is served with everything from breakfast to dinner.
The heat of the sauce depends greatly on the seeds and veins inside the peppers. If you want a less fiery sauce, make sure you remove all of the seeds and thin white veins from inside the peppers when you clean them. Since chile peppers can burn the skin and eyes because of the oils in the seeds and veins, wear rubber gloves or use a knife and fork when removing the seeds and veins. Rinse the peppers with cold water. If you do use your hands when working with peppers, wash your hands with salt, soap and water after working with the peppers.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.