Directions:
- Preheat broiler.
- Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin side up, on a foil-lined baking sheet. Flatten with hand. Broil 15 minor til blackened. Place in a ziplok bag and seal. Let stand 15 minute Peel and chop.
- Place peppercorns, thyme, and bay leaf on a double layer of cheesecloth. Gather edges and tie securely.
- Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook 15 min or til onion is lightly browned, stirring occasionally. Add bell peppers, cheesecloth bag, broth, vinegar, and hot sauce to pan. Increase heat to med-high and bring to a boil. Cover and reduce heat to a simmer and cook 20 minute Remove and discard cheesecloth; stir in salt and pepper, you may need more salt and pepper and additional hot sauce to bring the taste to your liking.
- Puree in batches in blender or use immersion blender. Sprinkle with chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 77.17 Kcal (323 kJ) | ||
| Calories from fat | 21.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.35g | 4% | |
|---|---|---|---|
| Sodium | 191.87mg | 8% | |
| Potassium | 307.24mg | 7% | |
| Total Carbs | 11.48g | 4% | |
| Sugars | 6.3g | 25% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 2.9g | 6% | |
| Vitamin C | 128.4mg | 214% | |
| Vitamin A | 3.1mg | 104% | |
| Iron | 53.1mg | 295% | |
| Calcium | 23.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 24.02 Kcal (101 kJ) | ||
| Calories from fat | 6.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.73g | 4% | |
|---|---|---|---|
| Sodium | 59.72mg | 8% | |
| Potassium | 95.62mg | 7% | |
| Total Carbs | 3.57g | 4% | |
| Sugars | 1.96g | 25% | |
| Dietary Fiber | 0.75g | 10% | |
| Protein | 0.9g | 6% | |
| Vitamin C | 40mg | 214% | |
| Vitamin A | 1mg | 104% | |
| Iron | 16.5mg | 295% | |
| Calcium | 7.3mg | 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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