Serve this delicious relish with pita wedges or grilled shrimp or chicken.
Heat large skillet over medium-high heat. Cut bell pepper in half lengthwise and take out seeds and membrane. Flatten one bell pepper half with hand, add to skillet with the skin side down. Add tomatoes to pan. Cook 10 minutes or until blackened, turning frequently. Remove from heat. Cool pepper and tomatoes to room temperature.
Chop tomatoes and place them in a medium bowl. Chop bell pepper, add to bowl. Stir in onion and next 8 ingredients (to garlic). Garnish with parsley. Serve chilled.
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 4 | ||
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Calories: 236 | ||
Calories from Fat: 40 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 348.1mg | 12 % | |
Potassium 337.4mg | 9 % | |
Total Carbohydrate 42.3g | 12 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 39g | ||
Protein 7.1g | 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: 236
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