Directions:
- Broil red pepper 3 inches from heat 15 minutes or until charred on all sides, turning occasionally. Place in zip-top plastic bag, seal, and let stand 10 minutes to loosen skins. Peel peppers, discard skin and seeds, and chop roughly.
- Place red pepper, olives, and next 4 ingredients in a food processor, and pulse until combined. Slowly add olive oil while processor is running, and blend well. Season with pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 8984.89 Kcal (37618 kJ) | ||
| Calories from fat | 7884.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 876g | 1348% | |
|---|---|---|---|
| Cholesterol | 1735.07mg | 578% | |
| Sodium | 793.95mg | 33% | |
| Potassium | 253.33mg | 5% | |
| Total Carbs | 42.65g | 14% | |
| Sugars | 4.96g | 20% | |
| Dietary Fiber | 2.93g | 12% | |
| Protein | 254.02g | 508% | |
| Vitamin C | 131.7mg | 219% | |
| Vitamin A | 3mg | 99% | |
| Iron | 51.7mg | 287% | |
| Calcium | 702.4mg | 70% | |
| Amount Per 100 g | |||
| Calories | 1105.02 Kcal (4626 kJ) | ||
| Calories from fat | 969.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 107.74g | 1348% | |
|---|---|---|---|
| Cholesterol | 213.39mg | 578% | |
| Sodium | 97.64mg | 33% | |
| Potassium | 31.16mg | 5% | |
| Total Carbs | 5.25g | 14% | |
| Sugars | 0.61g | 20% | |
| Dietary Fiber | 0.36g | 12% | |
| Protein | 31.24g | 508% | |
| Vitamin C | 16.2mg | 219% | |
| Vitamin A | 0.4mg | 99% | |
| Iron | 6.4mg | 287% | |
| Calcium | 86.4mg | 70% | |
* 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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