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Add a photoServings: 12
Ingredients
- 2 x red bell peppers, seeded and quartered
- 3 x shallots, quartered
- 4 x cloves garlic, peeled
- 3 Tbsp. extra virgin olive oil, extra-virgin
- 6 x dry red chili peppers, soaked in 1 c. warm
- water
- 2 Tbsp. lemon juice
- salt, to taste
Directions
- Saute/fry bell peppers, shallots and garlic in 1 Tbsp. oil over med-low heat till soft, about 10 minutes. Set aside. Add in chili peppers and soaking liquid to blender or possibly food processor; process 30 seconds. Strain through fine-meshed sieve, reserving liquid and discarding chili debris.
- Add in red bell pepper mix and chili pepper liquid to blender or possibly food processor; process to slightly chunky consistency. Strain once more, discarding liquid. Spoon sauce into serving bowl or possibly covered jar; stir in remaining oil, lemon juice and salt. Serve immediately. If reserving for later use, layer top of jar with a little additional oil and cover tightly. Store in refrigerator up to 2 weeks.
- Makes about 2 c., 1 gram of fat per Tbsp..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 12 servings | |
| Calories 43 | |
| Calories from Fat 31 | 72% |
| Total Fat 3.5g | 4% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 94mg | 3% |
| Total Carbs 2.93g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.62g | 1% |
| Protein 0.53g | 1% |
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