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Servings: 2
Ingredients
- 8 ounces red Fresno peppers
- 3 cloves garlic
- 2 tsp cumin seed
- 3 tsp caraway seed
- 2 roasted and peeled bell peppers (or jarred piquillo peppers)
- 1 Tbsp tomato puree
- 1 Tbsp red wine vinegar
- 4 Tbsp olive oil
- 2 tsp smoked paprika
View Full Recipe at Food on the Brain
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 2 servings | |
| Calories 283 | |
| Calories from Fat 250 | 88% |
| Total Fat 28.32g | 35% |
| Saturated Fat 3.86g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 39mg | 2% |
| Potassium 268mg | 8% |
| Total Carbs 7.95g | 2% |
| Dietary Fiber 3.3g | 11% |
| Sugars 1.87g | 1% |
| Protein 2.11g | 3% |
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