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Ingredientes
- 1/2 c. minced fresh parsley
- 1/4 c. minced fresh cilantro
- 1 x shallot, diced
- 3 x cloves garlic, minced
- 3 x pepperoncini peppers (pickled peppers), diced
- 1/2 c. juice or possibly brine from pepperoncini peppers
- 1/2 x red bell pepper, diced
- 1/2 x red onion, diced
- 2 c. extra-virgin extra virgin olive oil Salt and pepper to taste Red wine vinegar to taste
Direcciones
- Combine parsley, cilantro, shallot, garlic, pepperoncini, pepperoncini juice, bell pepper, onion, extra virgin olive oil, and salt, pepper and vinegar to taste. Let mix rest at least 2 hrs. (The sauce can be refrigerated for up to a week.)
- For best results, hand-cut all ingredients instead of using a food processor.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 354g | |
| Calories 158 | |
| Calories from Fat 6 | 4% |
| Total Fat 0.7g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 38mg | 2% |
| Potassium 607mg | 17% |
| Total Carbs 36.64g | 10% |
| Dietary Fiber 3.7g | 12% |
| Sugars 27.34g | 18% |
| Protein 3.48g | 6% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
