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Ingredientes
- 6 large red bell peppers
- 1/2 c. extra virgin extra virgin olive oil
- 4 garlic cloves, chopped
- 1 Tbsp. minced parsley
- salt and pepper, to taste
- brown paper bag
- 1 tsp sea salt or possibly kosher salt
Direcciones
- Preheat broiler or possibly grill. Cook the whole peppers over high heat till they have blackened spots and blisters and are tender.
- Place the peppers into a brown paper bag and roll up the top to seal, close to the peppers. Set aside till the peppers cold.
- When the peppers are cold, remove the skins. Slice the peppers open and scrape out the cores and seeds. Rinse under water quickly and dry well with paper towels. Cut into strips or possibly halves.
- In a clean jar, combine salt, extra virgin olive oil, garlic and parsley. Add in peppers and store in refrigerator for up to three weeks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 4 servings | |
| Calories 298 | |
| Calories from Fat 244 | 82% |
| Total Fat 27.6g | 35% |
| Saturated Fat 3.79g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 584mg | 24% |
| Potassium 440mg | 13% |
| Total Carbs 11.45g | 3% |
| Dietary Fiber 4.3g | 14% |
| Sugars 8.5g | 6% |
| Protein 2.08g | 3% |
