Use this sauce for vegetables or meats, or try our creamy variation to use as a dip for fresh vegetable crudités or pita chips
Add the garlic, zest, salt, and herbs to the work bowl and chop for 5-10 seconds; scrape the bottom and sides of the work bowl.
Add the lemon juice, vinegar, olive oil and peppers. Pulse on chop, 10 times, then process for 15-20 seconds until smooth.
Transfer to a resealable container and refrigerate for at least 30 minutes to allow the flavors to blend.
Will keep up to 1 week refrigerated.
Dip:
Make half the recipe (use a 6-7 oz jar of roasted peppers). Add 2 ounces of regular or low-fat cream cheese and 1/4 cup of sour cream, and chop for 10-15 seconds until combined and smooth.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (67g) | ||
Recipe Makes: 1 Serving | ||
|
||
Calories: 239 | ||
Calories from Fat: 232 (97%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 25.8g | 34 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 18.8g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 1210.3mg | 42 % | |
Potassium 49.5mg | 1 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 3g | ||
Protein 0.2g | 0 % | |
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: 239
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.