Use this versatile relish alongside roast chicken or pork, or as a pizza topping. Preheat oven to 400F. Brush bell peppers with 2 tablespoons oil; arrange on baking sheet. Roast until peppers are tender and begin to brown, turning occasionally, about 35 minutes. Cool peppers 10 minutes. Peel, seed and slice peppers. Heat remaining 4 tablespoons oil in large skillet over medium-high heat. Add tomatoes and garlic. Saute until tomatoes soften, about 5 minutes. Add peppers to skillet; saute about 3 minutes. Add cilantro and vinegar. Season with salt and pepper. Serve at room temperature. Makes about 3 cups. Bon Appetit November 1999 Per serving: 1004 Calories (kcal); 83g Total Fat; (70% calories from fat); 10g Protein; 67g Carbohydrate; 0mg Cholesterol; 48mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 11 1/2 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1454g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 207 (46%)|
|Amt Per Serving||% DV|
|Total Fat 23g||31 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 15g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 74mg||3 %|
|Potassium 2327.7mg||61 %|
|Total Carbohydrate 55.5g||16 %|
|Dietary Fiber 20.9g||84 %|
|Sugars, other 34.6g|
|Protein 10.8g||15 %|
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Calories per serving: 454
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