Directions:
- Put the olive oil and peppers in at least a 1 quart pot and bring to a simmer until the pepper skins are blistered. While this is happening mash the garlic and slice the tomatoe and onion into chunks. When the pepper skins are blistered add all other ingredients and simmer for 5 minute
- Remove from the heat and using your vertical blender frappe on high until a smooth creamy consistency is reached. At this point I put into a 1 quart mason jar, sterilized, and store in the refrigerator.
- Great on pork and seafood.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2477.37 Kcal (10372 kJ) | ||
| Calories from fat | 1313.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 145.94g | 225% | |
|---|---|---|---|
| Cholesterol | 385.48mg | 128% | |
| Sodium | 8114.73mg | 338% | |
| Potassium | 146.3mg | 3% | |
| Total Carbs | 165.06g | 55% | |
| Sugars | 80.03g | 320% | |
| Dietary Fiber | 105.8g | 423% | |
| Protein | 118.17g | 236% | |
| Vitamin C | 46.4mg | 77% | |
| Vitamin A | 2.4mg | 79% | |
| Iron | 0.5mg | 3% | |
| Calcium | 509.8mg | 51% | |
| Amount Per 100 g | |||
| Calories | 902.06 Kcal (3777 kJ) | ||
| Calories from fat | 478.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.14g | 225% | |
|---|---|---|---|
| Cholesterol | 140.36mg | 128% | |
| Sodium | 2954.74mg | 338% | |
| Potassium | 53.27mg | 3% | |
| Total Carbs | 60.1g | 55% | |
| Sugars | 29.14g | 320% | |
| Dietary Fiber | 38.52g | 423% | |
| Protein | 43.03g | 236% | |
| Vitamin C | 16.9mg | 77% | |
| Vitamin A | 0.9mg | 79% | |
| Iron | 0.2mg | 3% | |
| Calcium | 185.6mg | 51% | |
* 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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