Directions:
- Brush the bell and poblano peppers with the olive oil. Char over a gas flame using tongs, then peel and discard the skin and remove the ribs and seeds.
- Puree the peppers and ketchup in a blender until smooth.
- Transfer the puree to a bowl. Stir in the mustard, horseradish, paprika, chili powder, black pepper, garlic powder and hot sauce until well combined.
- Keep in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 825.29 Kcal (3455 kJ) | ||
| Calories from fat | 482.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.65g | 83% | |
|---|---|---|---|
| Sodium | 1112.36mg | 46% | |
| Potassium | 268.65mg | 6% | |
| Total Carbs | 76.43g | 25% | |
| Sugars | 10.21g | 41% | |
| Dietary Fiber | 8.63g | 35% | |
| Protein | 8.94g | 18% | |
| Vitamin C | 147.5mg | 246% | |
| Vitamin A | 3mg | 101% | |
| Iron | 52.9mg | 294% | |
| Calcium | 84.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 257.56 Kcal (1078 kJ) | ||
| Calories from fat | 150.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.74g | 83% | |
|---|---|---|---|
| Sodium | 347.15mg | 46% | |
| Potassium | 83.84mg | 6% | |
| Total Carbs | 23.85g | 25% | |
| Sugars | 3.19g | 41% | |
| Dietary Fiber | 2.69g | 35% | |
| Protein | 2.79g | 18% | |
| Vitamin C | 46mg | 246% | |
| Vitamin A | 0.9mg | 101% | |
| Iron | 16.5mg | 294% | |
| Calcium | 26.4mg | 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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