Directions:
- Stem and seed the bell peppers and the habaneros.
- Grill the bell peppers until well charred, about 15 minutes. Transfer to a bowl, cover with foil and let them sweat for 15 minutes, then peel.
- Put the bell peppers flesh with everything else in the food processor, and process until smooth.
- Of course you can improvise: leave some seeds from the peppers, substitute tomatoes for one or all the bell peppers, using different chiles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 40.92 Kcal (171 kJ) | ||
| Calories from fat | 32.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.56g | 5% | |
|---|---|---|---|
| Sodium | 1.99mg | 0% | |
| Potassium | 48.74mg | 1% | |
| Total Carbs | 2g | 1% | |
| Sugars | 1.4g | 6% | |
| Dietary Fiber | 0.5g | 2% | |
| Protein | 0.06g | 0% | |
| Vitamin C | 37.4mg | 62% | |
| Vitamin A | 0.9mg | 31% | |
| Iron | 15.9mg | 88% | |
| Calcium | 5.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 81.7 Kcal (342 kJ) | ||
| Calories from fat | 64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.11g | 5% | |
|---|---|---|---|
| Sodium | 3.97mg | 0% | |
| Potassium | 97.32mg | 1% | |
| Total Carbs | 4g | 1% | |
| Sugars | 2.79g | 6% | |
| Dietary Fiber | 1g | 2% | |
| Protein | 0.13g | 0% | |
| Vitamin C | 74.8mg | 62% | |
| Vitamin A | 1.8mg | 31% | |
| Iron | 31.8mg | 88% | |
| Calcium | 10.4mg | 1% | |
* 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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