1. Remove stalks from chillies, de-seed and chop. 2. Grill the tomatoes and garlic until the tomato skins blister. 3. Peel the tomatoes and garlic. 4. Place all the ingredients (except the oil) in a liquidiser and blend briefly at high speed. 5. Heat the oil in a frying pan and fry the mixture for 5 minutes, stirring occasionally. 6. Serve at room temperature.
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|Serving Size: 1 Serving (506g)|
|Recipe Makes: 1|
|Calories from Fat: 131 (47%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 0mg||0 %|
|Sodium 28.2mg||1 %|
|Potassium 963.1mg||25 %|
|Total Carbohydrate 25.8g||8 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 20.7g|
|Protein 5.1g||7 %|
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Calories per serving: 276
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