Roast jalape?os, Anaheim, and bell peppers over gas flame, or under broiler, until blackened all over, turning as needed. Transfer to large bowl, cover tightly with plastic, and let steam until cool enough to handle, about 15 minutes. Peel and seed peppers. Reserve liquid collected in bowl. Cut jalape?os into half-inch pieces, Anaheims and bells into one inch pieces. Transfer peppers and any reserved juices to small bowl. Add remaining ingredients to peppers; combine. Garnish with reserved cilantro. Will keep, covered, in refrigerator, 4 to 6 hours. Makes 3 cups. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "3 cups" Per serving: 114 Calories (kcal); 1g Total Fat; (3% calories from fat); 3g Protein; 27g Carbohydrate; 0mg Cholesterol; 1615mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (356g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 12 (11%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 81.8mg||3 %|
|Potassium 1245.1mg||33 %|
|Total Carbohydrate 23.2g||7 %|
|Dietary Fiber 8.6g||35 %|
|Sugars, other 14.6g|
|Protein 5.6g||8 %|
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Calories per serving: 108
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