Damn Hot Peppers - Michael Chiarello Recipe

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Ingredients:

Serving

1/2 cup extra-virgin olive oil
7 green peppers, halved and seeded and cut into 1-inch square pieces
1 lb jalapeno, sliced 1/8-inch-thick
sea salt
56 oz crushed tomatoes
1 small bunch basil leaves
1/4 cup red wine vinegar

Directions:

Heat the oil in a very large pot. Add the peppers, and allow to sweat for 2 to 3 minutes. Add jalapenos, and salt to taste. Cook over medium-high heat for about 20 minutes, or until the peppers have softened and are partially tender. There will still be some liquid left in the pot.
Add the tomatoes and the basil leaves. Lower the heat and continue to cook for about 30 minutes, until the peppers are tender. Add additional salt, if needed. Remove from the heat.
If canning, add the vinegar, place in canning jars, and process according to the manufacturer's instructions. Or, store in the refrigerator for up to 4 days.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	155.28 Kcal (650 kJ)
Calories from fat	88.73 Kcal
		% Daily Value*
Total Fat	9.86g	15%
Sodium	178.45mg	7%
Potassium	605mg	13%
Total Carbs	15.38g	5%
Sugars	8.19g	33%
Dietary Fiber	5.17g	21%
Protein	3.72g	7%
Vitamin C	112.5mg	187%
Iron	1.3mg	7%
Calcium	56.8mg	6%

Amount Per 100 g
Calories	61.04 Kcal (256 kJ)
Calories from fat	34.88 Kcal
		% Daily Value*
Total Fat	3.88g	15%
Sodium	70.15mg	7%
Potassium	237.83mg	13%
Total Carbs	6.05g	5%
Sugars	3.22g	33%
Dietary Fiber	2.03g	21%
Protein	1.46g	7%
Vitamin C	44.2mg	187%
Iron	0.5mg	7%
Calcium	22.3mg	6%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

3.1

Points
4

PointsPlus

Good Points

saturated fat free,
low sodium,
cholesterol free

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