Try this Roasted Red Pepper Sauce recipe, or contribute your own.
Suggest a better descriptionRoasted peppers over open flame, let sit for 10 mins, then remove charred skin, stem, seeds, and dice.
Heat oil over medium heat, add garlic and shallots, 2 mins.
Add the red pepper and cook 2 mins more.
Add wine, stock, oregano, vinegar, sugar. Cook 1 min.
Remove from heat, puree until smooth. Strain.
Adjust seasoning.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (527g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 286 | ||
Calories from Fat: 77 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.6g | 11 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 1.7mg | 1 % | |
Sodium 104.6mg | 4 % | |
Potassium 1074.5mg | 28 % | |
Total Carbohydrate 38.4g | 11 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 30.7g | ||
Protein 6.6g | 9 % | |
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: 286
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