Directions:
- Preheat oven to 450f
- Wash peppers and drain well- I dry mine with a paper towel
- Place peppers on a cookie sheet and bake for 20 minutes or untill skin becomes blistered and charred, turning every 5 minutes
- Place peppers in large kettle, cover and let stand 15 minutes
- Peel off skin with sharp knife
- Cut each pepper into fourths
- Remove seeds and ribs, cut out any dark spots..
- In a large bowl, combine olive oil, lemon juice, salt and garlic.
- Add peppers and toll to lightly coat with oil mixture
- Pack pepper mixture and anchoey fillets into a 1 quart jar, cap
- Refrigerate several hours or overnight..
- Serve on your appetizer tray or slice and serve in a tossed salad..
- Soooooo good... and wonderful to have on hand year round..
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 185.86 Kcal (778 kJ) | ||
| Calories from fat | 167.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.66g | 29% | |
|---|---|---|---|
| Sodium | 390.72mg | 16% | |
| Potassium | 95.15mg | 2% | |
| Total Carbs | 4.55g | 2% | |
| Sugars | 3.12g | 12% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 0.05g | 0% | |
| Vitamin C | 81.1mg | 135% | |
| Vitamin A | 2mg | 66% | |
| Iron | 33.6mg | 186% | |
| Calcium | 5.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 149.7 Kcal (627 kJ) | ||
| Calories from fat | 135.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.03g | 29% | |
|---|---|---|---|
| Sodium | 314.71mg | 16% | |
| Potassium | 76.64mg | 2% | |
| Total Carbs | 3.66g | 2% | |
| Sugars | 2.51g | 12% | |
| Dietary Fiber | 0.81g | 4% | |
| Protein | 0.04g | 0% | |
| Vitamin C | 65.4mg | 135% | |
| Vitamin A | 1.6mg | 66% | |
| Iron | 27mg | 186% | |
| Calcium | 4.7mg | 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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