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Ingredients
- 4 lrg Red bell peppers
- 3 Tbsp. Best extra virgin extra virgin olive oil
- 1 Tbsp. Red wine vinegar
- 2 x Cloves garlic
- 1/2 tsp Sea salt
- Â Â Fresh ground pepper
- Â Â Anchovies are great but optional
- Â Â Smokin' Chipotle Sauce, (or possibly your favorite type and amount)
Directions
- Rinse peppers and roast whole over charcoal or possibly gas grille (add in wet wood chips). Peel over a bowl saving all juice. Throw away seeds and membranes.
- Puree all ingredients (except warm sauce) by pulsing in food processor. Stir in warm sauce or possibly warm pwdr to taste. Chill. Serve with crusty bread.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 601g | |
| Calories 535 | |
| Calories from Fat 373 | 70% |
| Total Fat 42.14g | 53% |
| Saturated Fat 5.76g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1187mg | 49% |
| Potassium 1162mg | 33% |
| Total Carbs 34.2g | 9% |
| Dietary Fiber 11.4g | 38% |
| Sugars 22.64g | 15% |
| Protein 5.66g | 9% |
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