Directions:
- Wash the peppers & pat dry.
- Leave peppers whole & place on a baking sheet, leaving at least 1/2” of space between peppers.
- Turn the oven to broil & move the oven rack to the closest setting to the broiler.
- Broil the peppers until the pepper skins have blistered & turned black in places, about 3 minutes.
- Turn peppers over & broil another 2 mins, until the skin is spotted with black.
- Remove the baking sheet from oven & immediately place peppers in a paper bag. Fold top of bag over to seal. Let sit for 10 minutes
- Remove peppers from bag. The skin will be easy to remove from the peppers. Skin & seed peppers.
- Coarsely chop green chilis.
- Use right away or freeze in cubes & store in a small plastic bag for the freezer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 22.68 Kcal (95 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 5.1mg | 0% | |
| Potassium | 182.57mg | 4% | |
| Total Carbs | 5.1g | 2% | |
| Sugars | 2.84g | 11% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 1.13g | 2% | |
| Vitamin C | 81.6mg | 136% | |
| Iron | 0.6mg | 3% | |
| Calcium | 7.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 40 Kcal (167 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 9mg | 0% | |
| Potassium | 322mg | 4% | |
| Total Carbs | 9g | 2% | |
| Sugars | 5g | 11% | |
| Dietary Fiber | 2g | 5% | |
| Protein | 2g | 2% | |
| Vitamin C | 144mg | 136% | |
| Iron | 1mg | 3% | |
| Calcium | 14mg | 1% | |
* 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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