Directions:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 90 Kcal (377 kJ) | ||
| Calories from fat | 63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7g | 11% | |
|---|---|---|---|
| Sodium | 4.44mg | 0% | |
| Potassium | 130.24mg | 3% | |
| Total Carbs | 5.92g | 2% | |
| Sugars | 4.44g | 18% | |
| Dietary Fiber | 1.48g | 6% | |
| Vitamin C | 118.4mg | 197% | |
| Vitamin A | 3mg | 99% | |
| Iron | 50.3mg | 280% | |
| Calcium | 5.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 58.06 Kcal (243 kJ) | ||
| Calories from fat | 40.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.52g | 11% | |
|---|---|---|---|
| Sodium | 2.86mg | 0% | |
| Potassium | 84.03mg | 3% | |
| Total Carbs | 3.82g | 2% | |
| Sugars | 2.86g | 18% | |
| Dietary Fiber | 0.95g | 6% | |
| Vitamin C | 76.4mg | 197% | |
| Vitamin A | 1.9mg | 99% | |
| Iron | 32.5mg | 280% | |
| Calcium | 3.8mg | 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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