Directions:
- Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, shallots, jalapeño pepper, and garlic; sauté 2 minutes. Cover, reduce heat, and simmer 10 minutes or until tender. Add broth; simmer, uncovered, 15 minutes or until liquid almost evaporates.
- Place pepper mixture in a blender, and process until smooth. Strain purée through a sieve over a bowl; discard solids. Stir in vinegar and salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 293.8 Kcal (1230 kJ) | ||
| Calories from fat | 101.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.31g | 17% | |
|---|---|---|---|
| Cholesterol | 2.25mg | 1% | |
| Sodium | 1048.61mg | 44% | |
| Potassium | 765.41mg | 16% | |
| Total Carbs | 39.61g | 13% | |
| Sugars | 27.98g | 112% | |
| Dietary Fiber | 7.99g | 32% | |
| Protein | 2.52g | 5% | |
| Vitamin C | 578mg | 963% | |
| Vitamin A | 14.2mg | 473% | |
| Iron | 242mg | 1344% | |
| Calcium | 56.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 30.56 Kcal (128 kJ) | ||
| Calories from fat | 10.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.18g | 17% | |
|---|---|---|---|
| Cholesterol | 0.23mg | 1% | |
| Sodium | 109.07mg | 44% | |
| Potassium | 79.62mg | 16% | |
| Total Carbs | 4.12g | 13% | |
| Sugars | 2.91g | 112% | |
| Dietary Fiber | 0.83g | 32% | |
| Protein | 0.26g | 5% | |
| Vitamin C | 60.1mg | 963% | |
| Vitamin A | 1.5mg | 473% | |
| Iron | 25.2mg | 1344% | |
| Calcium | 5.9mg | 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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