Directions:
- Bring all ingredients together in saucepan.
- Bring to a boil.
- Lower heat and simmer 15-20 minutes, stir frequently.
- This can be doubled or tripled and frozen.
- *Make red pepper paste as follows:.
- 3 large red peppers, cut in half, cored and deseeded.
- Press halves flat (don't worry if they split). Place on cookie sheet, skin side up and roast at 450F until skin is blackened.
- Remove from oven and place in paper bag and close. Set aside while preparing rest of sauce.
- Remove cooled peppers from bag and rub charred skin off with clean tea towel. Don't be concerned is some is left on.
- Cut into chunks.
- Place in blender or food processor and pulse until broken down.
- Add drizzles of extra virgin olive oil until smooth paste.
- Add splash of balsamic vinegar and pinch of kosher salt.
- Blend and add 1/3 cup to rest of ingredients.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 211.48 Kcal (885 kJ) | ||
| Calories from fat | 22.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.47g | 4% | |
|---|---|---|---|
| Sodium | 1391.99mg | 58% | |
| Potassium | 714.57mg | 15% | |
| Total Carbs | 43.07g | 14% | |
| Sugars | 24.58g | 98% | |
| Dietary Fiber | 6.32g | 25% | |
| Protein | 6.02g | 12% | |
| Vitamin C | 19mg | 32% | |
| Iron | 0.1mg | 0% | |
| Calcium | 45.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 76.53 Kcal (320 kJ) | ||
| Calories from fat | 8.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.9g | 4% | |
|---|---|---|---|
| Sodium | 503.73mg | 58% | |
| Potassium | 258.59mg | 15% | |
| Total Carbs | 15.59g | 14% | |
| Sugars | 8.9g | 98% | |
| Dietary Fiber | 2.29g | 25% | |
| Protein | 2.18g | 12% | |
| Vitamin C | 6.9mg | 32% | |
| Calcium | 16.5mg | 5% | |
* 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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