Try this Red Pepper Garlic Sauce recipe, or contribute your own.
Suggest a better descriptionCut peppers into quarters, remove seeds and white pulp. Run through juicer. Pour juice into small, low-sided skillet or saute pan, whisk over medium heat until bubbling around edges. Add slurry and cook, whisking to desired consistency; dont cook too long. Whisk in red wine, remove from heat. Add green onion, whisk in gently. If using, whisk in butter until blended; serve. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Cup (148g) | ||
Recipe Makes: 2 Cups | ||
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Calories: 62 | ||
Calories from Fat: 3 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.9mg | 0 % | |
Potassium 288.4mg | 8 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 5.4g | ||
Protein 1.2g | 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: 62
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