Directions:
- Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop bell peppers.
- Heat oil in medium skillet over medium heat. Add shallots, garlic, and chili; sauté until shallots are tender, about 5 minutes. Cool slightly. Transfer mixture to blender; add bell peppers and chicken broth. Puree until smooth. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 126.36 Kcal (529 kJ) | ||
| Calories from fat | 76.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.53g | 13% | |
|---|---|---|---|
| Cholesterol | 1.5mg | 1% | |
| Sodium | 297.35mg | 12% | |
| Potassium | 209.01mg | 4% | |
| Total Carbs | 10.31g | 3% | |
| Sugars | 6.07g | 24% | |
| Dietary Fiber | 2.14g | 9% | |
| Protein | 1.78g | 4% | |
| Vitamin C | 120.9mg | 202% | |
| Vitamin A | 3mg | 99% | |
| Iron | 50.6mg | 281% | |
| Calcium | 18.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 42.65 Kcal (179 kJ) | ||
| Calories from fat | 25.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.88g | 13% | |
|---|---|---|---|
| Cholesterol | 0.51mg | 1% | |
| Sodium | 100.36mg | 12% | |
| Potassium | 70.55mg | 4% | |
| Total Carbs | 3.48g | 3% | |
| Sugars | 2.05g | 24% | |
| Dietary Fiber | 0.72g | 9% | |
| Protein | 0.6g | 4% | |
| Vitamin C | 40.8mg | 202% | |
| Vitamin A | 1mg | 99% | |
| Iron | 17.1mg | 281% | |
| Calcium | 6.3mg | 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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