Directions:
- Broil bell pepper, turning often, until skin has blackened.
- Place in a small bowl and cover tightly with plastic cling wrap.
- Cool; peel pepper and cut in half.
- Discard seeds and membranes.
- Dice pepper and put to the side.
- Whirl next five ingredients in a food processor until smooth; season with salt and Tabasco.
- Transfer to a mixing bowl and add pepper and chives.
- Cover and refrigerate until ready to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.91 Kcal (427 kJ) | ||
| Calories from fat | 72.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.11g | 12% | |
|---|---|---|---|
| Cholesterol | 26.01mg | 9% | |
| Sodium | 72.09mg | 3% | |
| Potassium | 136.18mg | 3% | |
| Total Carbs | 5.32g | 2% | |
| Sugars | 2g | 8% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 2.19g | 4% | |
| Vitamin C | 31.3mg | 52% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 12.6mg | 70% | |
| Calcium | 61mg | 6% | |
| Amount Per 100 g | |||
| Calories | 110.65 Kcal (463 kJ) | ||
| Calories from fat | 79.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.8g | 12% | |
|---|---|---|---|
| Cholesterol | 28.24mg | 9% | |
| Sodium | 78.27mg | 3% | |
| Potassium | 147.85mg | 3% | |
| Total Carbs | 5.77g | 2% | |
| Sugars | 2.17g | 8% | |
| Dietary Fiber | 0.66g | 2% | |
| Protein | 2.38g | 4% | |
| Vitamin C | 34mg | 52% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 13.7mg | 70% | |
| Calcium | 66.2mg | 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.
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