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13Ingredients
30Minutes
330Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 tomatoes (roma or vine-ripened)
- 5 cloves garlic (unpeeled)
- 4 chile peppers
- 4 chile peppers
- 1 tsp. crushed red pepper
- 1/2 cup whole almonds
- 12 oz. roasted red peppers (~4 roasted peppers, drained)
- 4 Tbsp. lemon juice (to taste)
- 1 lemon
- 2 Tbsp. olive oil
- 2 Tbsp. sherry vinegar
- 1 Tbsp. smoked paprika
- 1 tsp. salt
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium2110mg88% |
| Potassium760mg22% |
| Protein14g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber6g24% |
| Sugars4g |
| Vitamin A45% |
| Vitamin C140% |
| Calcium15% |
| Iron25% |
* 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(2)
Philipp Christoph 4 years ago
Great, it’s a very nice blend of tastes! Vegetables can be easily peeled before entering the oven though and overall need a bit more time until properly charred (except the almonds).