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Suggest a better description1. Place peppers an a baking tray and bake in a preheated oven (400F / 200?C / gas mark 6) for 20-25 minutes, turning once. 2. Remove from oven and when cool carefully remove the blistered skins, taking out the seeds at the same time. Retain the oil that exudes from the peppers, its exquisite! 3. Meanwhile in a saucepan gently fry the onion and garlic in the oil until soft. 4. Add the chilli powder and cook for 30 seconds. 5. Add the water and peanut butter, bringing to the boil and then simmering for 8 minutes, stirring occasionally. You may need to add a little water if the mixture thickens too much. 6. Pour the contents of the pan into a blender, add the peppers with their oil, the lemon juice and season well. 7. Blend until smooth and turn out into a serving dish.
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Serving Size: 1 Serving (94g) | ||
Recipe Makes: 4 servings | ||
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Calories: 91 | ||
Calories from Fat: 56 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.9mg | 0 % | |
Potassium 218.9mg | 6 % | |
Total Carbohydrate 6.9g | 2 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 4.7g | ||
Protein 3.2g | 5 % | |
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: 91
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