Try this Roasted Red Pepper Dipping Sauce recipe, or contribute your own.
Suggest a better descriptionRinse peppers and roast whole over charcoal or gas grille (add wet wood chips). Peel over a bowl saving all juice. Discard seeds and membranes. Puree all ingredients (except hot sauce) by pulsing in food processor. Stir in hot sauce or hot powder to taste. Refrigerate. Serve with crusty bread. Posted to CHILE-HEADS DIGEST by GarryMass@aol.com on Jun 29, 1999,
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Serving Size: 1 Serving (696g) | ||
Recipe Makes: 1 servings | ||
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Calories: 220 | ||
Calories from Fat: 18 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 902mg | 31 % | |
Potassium 1426.5mg | 38 % | |
Total Carbohydrate 42.2g | 12 % | |
Dietary Fiber 13.9g | 56 % | |
Sugars, other 28.2g | ||
Protein 7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 220
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