Directions:
- Put vinegar, oil, garlic, cilantro and parsley in a blender.
- Add bell pepper and almonds; pulse until completely pureed.
- Add bread, serrano (or jalepaeno) and salt; pulse until smooth.
- If the sauce seems thick, thin with a little water.
- Note:The mojo will keep, covered in the refridgerator for up to 4 days.
- If it separates a little, drain off liquid.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 190.87 Kcal (799 kJ) | ||
| Calories from fat | 93.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.37g | 16% | |
|---|---|---|---|
| Cholesterol | 15.54mg | 5% | |
| Sodium | 425.17mg | 18% | |
| Potassium | 218.27mg | 5% | |
| Total Carbs | 20.59g | 7% | |
| Sugars | 2.65g | 11% | |
| Dietary Fiber | 2.61g | 10% | |
| Protein | 4.57g | 9% | |
| Vitamin C | 51mg | 85% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 20.6mg | 114% | |
| Calcium | 80.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 171.05 Kcal (716 kJ) | ||
| Calories from fat | 83.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.29g | 16% | |
|---|---|---|---|
| Cholesterol | 13.93mg | 5% | |
| Sodium | 381.01mg | 18% | |
| Potassium | 195.6mg | 5% | |
| Total Carbs | 18.45g | 7% | |
| Sugars | 2.37g | 11% | |
| Dietary Fiber | 2.34g | 10% | |
| Protein | 4.1g | 9% | |
| Vitamin C | 45.7mg | 85% | |
| Vitamin A | 1mg | 37% | |
| Iron | 18.5mg | 114% | |
| Calcium | 72.5mg | 8% | |
* 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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