Roast the peppers and whole bunch of garlic by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 30-40 minutes. Place on a cutting board, and cover with a glass bowl to steam them for 15 minutes. Peel the peppers skin by hand, remove the seeds and stems, and discard. Coarsely chop the peppers. Peel the garlic, and it should be mushy.
Transfer the peppers and garlic to a food processor and add all ingredients and process until smooth. Refrigerate for 1 hour. Before serving, optionally drizzle with extra-virgin olive oil and sprinkle with the parsley. Serve cool or at room temperature.
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|Serving Size: 1 (233g)|
|Recipe Makes: 4|
|Calories from Fat: 300 (79%)|
|Amt Per Serving||% DV|
|Total Fat 33.3g||44 %|
|Saturated Fat 17.7g||88 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 97.2mg||30 %|
|Sodium 773.3mg||27 %|
|Potassium 321.5mg||8 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 8.1g|
|Protein 11.8g||17 %|
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Calories per serving: 379
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