Try this Roast Pepper Relish recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400F. (205C.). Place peppers, cut-sides down, in a roasting pan. Bake in preheated oven 30 minutes or until skins begin to blister and blacken. Cool peppers, then peel. Cut peppers in fourths and slice in thin strips. Put peppers onto a shallow dish. Sprinkle with onion. Combine remaining ingredients in a screw-topped jar and shake vigorously until well blended. Pour mixture over peppers and marinate several hours, stirring occasionally. NOTE: Store in refrigerator up to 3 days. Garnish with a fresh cilantro sprig, if desired, and serve chilled as an accompaniment to game pies, cold meats or crusty bread and cheese.
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Serving Size: 1 Serving (261g) | ||
Recipe Makes: 4 | ||
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Calories: 991 | ||
Calories from Fat: 948 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 105.3g | 140 % | |
Saturated Fat 8.5g | 42 % | |
Monounsaturated Fat 61.5g | ||
Polyunsanturated Fat 30.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 57.8mg | 2 % | |
Potassium 278.1mg | 7 % | |
Total Carbohydrate 15g | 4 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 12.9g | ||
Protein 1.5g | 2 % | |
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: 991
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