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Nancy Duhon: "I roasted my own peppers (one red, one orange) an…" Read More
13Ingredients
5Minutes
240Calories
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Ingredients
US|METRIC
10 SERVINGS
- 12 oz. roasted red peppers, drained (jarred)
- 14 oz. fire roasted tomatoes (canned, well drained)
- 3/4 cup blanched almonds (toasted)
- 1 cup almonds (optional)
- 1/4 cup blanched hazelnuts (optional)
- 1/4 cup chopped flat leaf parsley
- 1/4 cup extra virgin olive oil
- 1 tsp. kosher salt (more to taste)
- 1 tsp. smoked paprika
- 1 tsp. red pepper flakes
- 2 garlic cloves (chopped)
- 1/2 lemon
- 1 tsp. sherry vinegar (or red wine vinegar)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories240Calories from Fat180 |
% DAILY VALUE |
Total Fat20g31% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol |
Sodium760mg32% |
Potassium400mg11% |
Protein7g |
Calories from Fat180 |
% DAILY VALUE |
Total Carbohydrate11g4% |
Dietary Fiber5g20% |
Sugars1g |
Vitamin A15% |
Vitamin C45% |
Calcium10% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Nancy Duhon 3 years ago
I roasted my own peppers (one red, one orange) and used sliced almonds since I had them on hand. I folllowed the recipe otherwise and it came out great, very easyI served the sauce with grilled shrimp and pasta. I look forward to using the leftovers with fish or chicken.