Directions:
- Roast the peppers over a gas flame or grill or broil them, turning with tongs, until charred all over, about 10 minutes.
- When the peppers are cool enough to handle, pull off the skin. Remove the stems, seeds, and ribs. Cut the peppers lengthwise into 1/2-inch strips.
- In a large glass or stainless-steel bowl, using a fork, stir together the lemon juice, anchovy paste, vinegar, salt, and pepper.
- Stir in the oil. Add the peppers and capers and toss.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 161.88 Kcal (678 kJ) | ||
| Calories from fat | 132.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.7g | 23% | |
|---|---|---|---|
| Cholesterol | 6.97mg | 2% | |
| Sodium | 864.75mg | 36% | |
| Potassium | 135.35mg | 3% | |
| Total Carbs | 6.29g | 2% | |
| Sugars | 4.46g | 18% | |
| Dietary Fiber | 1.66g | 7% | |
| Protein | 0.66g | 1% | |
| Vitamin C | 118.8mg | 198% | |
| Vitamin A | 3mg | 99% | |
| Iron | 50.6mg | 281% | |
| Calcium | 18.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 94.67 Kcal (396 kJ) | ||
| Calories from fat | 77.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.6g | 23% | |
|---|---|---|---|
| Cholesterol | 4.08mg | 2% | |
| Sodium | 505.73mg | 36% | |
| Potassium | 79.15mg | 3% | |
| Total Carbs | 3.68g | 2% | |
| Sugars | 2.61g | 18% | |
| Dietary Fiber | 0.97g | 7% | |
| Protein | 0.39g | 1% | |
| Vitamin C | 69.5mg | 198% | |
| Vitamin A | 1.7mg | 99% | |
| Iron | 29.6mg | 281% | |
| Calcium | 10.6mg | 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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