Roast the pimento berries in a dry skillet until they are fragrant, about 2 minutes. Remove and crush them to a powder in a mortar or spice mill. Place all the ingredients in a blender or food processor and puree to make a sauce. Store in the refrigerator; it will keep for a month or more. Source: "Heat Wave! The Best of Chile Pepper Magazine", by Dave DeWitt and Nancy Gerlach, 1995. The Crossing Press.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (92g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 165 (86%)|
|Amt Per Serving||% DV|
|Total Fat 18.3g||24 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 0mg||0 %|
|Sodium 3.6mg||0 %|
|Potassium 133.5mg||4 %|
|Total Carbohydrate 8.3g||2 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 6.7g|
|Protein 0.9g||1 %|
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: 192
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Try BigOven Pro for Free for 30 days.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, meal plans and more!
What would you serve with this? Link in another recipe
Be the first to review it!
There are no reviews yet. Be the first!