Directions:
- Puree peppers, parsley, mayonnaise, olive oil, hot pepper sauce, mustard, garlic, and salt in a blender until smooth. Pour sauce into a bowl and set aside. Cover and refrigerate if storing, up to 2 days. Bring sauce to room temperature before serving.
- Copyright © 2003 Television Food Network, G.P., All Rights Reserved
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 849.94 Kcal (3559 kJ) | ||
| Calories from fat | 754.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 83.82g | 129% | |
|---|---|---|---|
| Cholesterol | 17.39mg | 6% | |
| Sodium | 3511.44mg | 146% | |
| Potassium | 963.29mg | 20% | |
| Total Carbs | 19.06g | 6% | |
| Sugars | 9.31g | 37% | |
| Dietary Fiber | 8.65g | 35% | |
| Protein | 1.5g | 3% | |
| Vitamin C | 160.3mg | 267% | |
| Iron | 1.1mg | 6% | |
| Calcium | 114.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 225.5 Kcal (944 kJ) | ||
| Calories from fat | 200.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.24g | 129% | |
|---|---|---|---|
| Cholesterol | 4.61mg | 6% | |
| Sodium | 931.64mg | 146% | |
| Potassium | 255.58mg | 20% | |
| Total Carbs | 5.06g | 6% | |
| Sugars | 2.47g | 37% | |
| Dietary Fiber | 2.3g | 35% | |
| Protein | 0.4g | 3% | |
| Vitamin C | 42.5mg | 267% | |
| Iron | 0.3mg | 6% | |
| Calcium | 30.3mg | 11% | |
* 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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