Ingredients:
- 2 tbsp bittersweet spanish paprika (piment3n de la vera)
- 3 tomatoes
- 1 dozen almonds, blanched and peeled
- 2 dozen hazelnuts, skinned
Directions:
- 1. Remove seeds from chili pepper and grind into a powder.
- 2. Roast the tomatoes and garlic in a hot oven for 15 minutes.
- 3. Skin the tomatoes, cut them in half, and remove the seeds. Skin the garlic cloves.
- 4. Put the tomatoes in a food provessor with the garlic, pimentón, almonds, hazelnuts, mint, bread, parsley, and part of the olive oil.
- 5. Process until you have a smooth puree.
- 6. Beat in the remaining oil, vinegar and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 830.71 Kcal (3478 kJ) | ||
| Calories from fat | 689.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 76.66g | 118% | |
|---|---|---|---|
| Cholesterol | 20.72mg | 7% | |
| Sodium | 2497.54mg | 104% | |
| Potassium | 666.94mg | 14% | |
| Total Carbs | 32.32g | 11% | |
| Sugars | 8.64g | 35% | |
| Dietary Fiber | 4.04g | 16% | |
| Protein | 7.12g | 14% | |
| Vitamin C | 96.8mg | 161% | |
| Iron | 1.8mg | 10% | |
| Calcium | 75.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 224.7 Kcal (941 kJ) | ||
| Calories from fat | 186.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.74g | 118% | |
|---|---|---|---|
| Cholesterol | 5.6mg | 7% | |
| Sodium | 675.56mg | 104% | |
| Potassium | 180.4mg | 14% | |
| Total Carbs | 8.74g | 11% | |
| Sugars | 2.34g | 35% | |
| Dietary Fiber | 1.09g | 16% | |
| Protein | 1.93g | 14% | |
| Vitamin C | 26.2mg | 161% | |
| Iron | 0.5mg | 10% | |
| Calcium | 20.5mg | 8% | |
* 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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