Directions:
- Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and chop peppers.
- Whisk tomato paste and vinegar to blend in medium bowl. Gradually whisk in oil, the salt. Mix in bell peppers and jalapeño. (Can be prepared 2 days ahead. Cover; refrigerate. Bring to room temperature before serving.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 276.64 Kcal (1158 kJ) | ||
| Calories from fat | 189 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21g | 32% | |
|---|---|---|---|
| Sodium | 607.78mg | 25% | |
| Potassium | 572.45mg | 12% | |
| Total Carbs | 18.76g | 6% | |
| Sugars | 13.42g | 54% | |
| Dietary Fiber | 4.61g | 18% | |
| Protein | 1.04g | 2% | |
| Vitamin C | 287.7mg | 479% | |
| Vitamin A | 6.8mg | 227% | |
| Iron | 116.4mg | 646% | |
| Calcium | 25mg | 2% | |
| Amount Per 100 g | |||
| Calories | 66.27 Kcal (277 kJ) | ||
| Calories from fat | 45.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.03g | 32% | |
|---|---|---|---|
| Sodium | 145.6mg | 25% | |
| Potassium | 137.14mg | 12% | |
| Total Carbs | 4.49g | 6% | |
| Sugars | 3.22g | 54% | |
| Dietary Fiber | 1.11g | 18% | |
| Protein | 0.25g | 2% | |
| Vitamin C | 68.9mg | 479% | |
| Vitamin A | 1.6mg | 227% | |
| Iron | 27.9mg | 646% | |
| Calcium | 6mg | 2% | |
* 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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