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Ingredientes
- 12 x red peppers roasted, peeled
- 2 Tbsp. extra-virgin extra virgin olive oil
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. minced flat-leaf parsley
- 1 Tbsp. finely-minced garlic Coarse salt Freshly-grnd black pepper
Direcciones
- Tear the prepared peppers into long strips and place in a bowl. Drizzle with extra virgin olive oil and vinegar. Stir in the parsley and garlic. Season with salt and pepper.
- Serves 10.
- Cuisine: "Mexican"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 10 servings | |
| Calories 64 | |
| Calories from Fat 27 | 42% |
| Total Fat 3.06g | 4% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 258mg | 7% |
| Total Carbs 7.9g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 5.41g | 4% |
| Protein 1.24g | 2% |
