Directions:
- Combine first 5 ingredients in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until peppers are very soft, stirring occasionally, about 30 minutes. Cool 15 minutes.
- Drain bell pepper mixture. Puree in processor. Blend on vinegar. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.39 Kcal (404 kJ) | ||
| Calories from fat | 0.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.06g | 0% | |
|---|---|---|---|
| Sodium | 140.64mg | 6% | |
| Potassium | 414.78mg | 9% | |
| Total Carbs | 20.21g | 7% | |
| Sugars | 12.25g | 49% | |
| Dietary Fiber | 4.68g | 19% | |
| Protein | 0.97g | 2% | |
| Vitamin C | 246.4mg | 411% | |
| Vitamin A | 5.9mg | 197% | |
| Iron | 100.7mg | 559% | |
| Calcium | 44.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 18.53 Kcal (78 kJ) | ||
| Calories from fat | 0.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 27.04mg | 6% | |
| Potassium | 79.75mg | 9% | |
| Total Carbs | 3.89g | 7% | |
| Sugars | 2.35g | 49% | |
| Dietary Fiber | 0.9g | 19% | |
| Protein | 0.19g | 2% | |
| Vitamin C | 47.4mg | 411% | |
| Vitamin A | 1.1mg | 197% | |
| Iron | 19.4mg | 559% | |
| Calcium | 8.5mg | 4% | |
* 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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