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Suggest a better descriptionSaute onions and peppers in oil until soft. Add spices and tomatoes. Continue cooking over low heat until flavors meld. Yield: about 3 cups Serving suggestions: Can be served over eggs or grits. Pour 1 Tbsp. sauce over thin pork chops and bake. Pour remaining sauce over chops when served. From: Pepes Cafe - Key West, FL. Posted to MM-Recipes Digest V4 #069 by "William E. Webster"
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Serving Size: 1 Serving (806g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 359 | ||
Calories from Fat: 106 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 1195.1mg | 41 % | |
Potassium 2412mg | 63 % | |
Total Carbohydrate 62.3g | 18 % | |
Dietary Fiber 15.8g | 63 % | |
Sugars, other 46.5g | ||
Protein 14.3g | 20 % | |
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: 359
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