Directions:
- Wash and quarter bell peppers.
- Combine with salt and let stand for 24 hours at room temperature.
- Preheat oven grill, thoroughly wash salted peppers, pat dry.
- Place on baking tray, skin up, under the grill and bake until skin gets black.
- Let cool a bit, then remove skin.
- Puree with garlic and olive oil in a blender or food processor.
- Store in airtight jar in the fridge for up to two weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 117.67 Kcal (493 kJ) | ||
| Calories from fat | 100.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.21g | 17% | |
|---|---|---|---|
| Sodium | 1398.16mg | 58% | |
| Potassium | 83.24mg | 2% | |
| Total Carbs | 3.95g | 1% | |
| Sugars | 2.68g | 11% | |
| Dietary Fiber | 0.91g | 4% | |
| Protein | 0.07g | 0% | |
| Vitamin C | 71.4mg | 119% | |
| Vitamin A | 1.8mg | 59% | |
| Iron | 30.2mg | 168% | |
| Calcium | 6.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 112.28 Kcal (470 kJ) | ||
| Calories from fat | 96.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.7g | 17% | |
|---|---|---|---|
| Sodium | 1334.12mg | 58% | |
| Potassium | 79.43mg | 2% | |
| Total Carbs | 3.77g | 1% | |
| Sugars | 2.55g | 11% | |
| Dietary Fiber | 0.87g | 4% | |
| Protein | 0.07g | 0% | |
| Vitamin C | 68.1mg | 119% | |
| Vitamin A | 1.7mg | 59% | |
| Iron | 28.8mg | 168% | |
| Calcium | 6.3mg | 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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