Directions:
- Preheat an oven to 500 degrees F (260 degrees C).
- Place the bell peppers onto a baking sheet. Roast in the preheated oven until the skins are nicely blackened, about 30 minutes, turning the peppers once halfway through to ensure even cooking; transfer to a brown paper sandwich bag and close tight. Wait until the peppers are completely cooled, about 20 minutes. You can remove the skins by rubbing the peppers in the bag. It cuts the mess a lot. Discard the stem, skin, and seeds.
- Combine the roasted orange bell pepper, habanero pepper, parsley, mint, avocado, honey, orange marmalade, Dijon mustard, sea salt, rice wine vinegar, and water in a blender; blend until creamy and smooth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 472 Kcal (1976 kJ) | ||
| Calories from fat | 278.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.9g | 48% | |
|---|---|---|---|
| Sodium | 526.13mg | 22% | |
| Potassium | 1265.77mg | 27% | |
| Total Carbs | 53.12g | 18% | |
| Sugars | 31.53g | 126% | |
| Dietary Fiber | 18.13g | 73% | |
| Protein | 5.07g | 10% | |
| Vitamin C | 50.4mg | 84% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 180.8mg | 1005% | |
| Calcium | 127.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 112.17 Kcal (470 kJ) | ||
| Calories from fat | 66.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.34g | 48% | |
|---|---|---|---|
| Sodium | 125.03mg | 22% | |
| Potassium | 300.81mg | 27% | |
| Total Carbs | 12.62g | 18% | |
| Sugars | 7.49g | 126% | |
| Dietary Fiber | 4.31g | 73% | |
| Protein | 1.2g | 10% | |
| Vitamin C | 12mg | 84% | |
| Vitamin A | 0.4mg | 49% | |
| Iron | 43mg | 1005% | |
| Calcium | 30.3mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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