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Suggest a better descriptionHydrate the ñoras the day prior by placing in water, remove the stem and all seeds
Roast the head of garlic and tomatoes for about 35 minutes at 200°C, drizzle with olive oil before putting in the oven
Toast bread until golden brown. Let cool, remove crusts and cut into smaller cubes.
Then roast the nuts on a baking sheet for about 5 minutes, moving them around every couple of minutes (keep a close eye on them-- stop when they're golden and fragrant and do not let them burn!)
Let everything cool down and then mix everything (the tomatoes, peeled roasted garlic cloves, rehydrated peppers, toasted white bread cubes, vinegar, roasted nuts, and olive oil) together in a blender until uniform.
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Serving Size: 1 (748g) | ||
Recipe Makes: 1 | ||
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Calories: 195 | ||
Calories from Fat: 71 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 11 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 37.6mg | 1 % | |
Potassium 1763.8mg | 46 % | |
Total Carbohydrate 30.1g | 9 % | |
Dietary Fiber 8.9g | 36 % | |
Sugars, other 21.2g | ||
Protein 6.7g | 10 % | |
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: 195
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