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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 8 x Red bell peppers cut julienne
- 1/3 c. Raspberry vinegar
- 1/4 c. Sugar
- 1/2 c. Dry White wine
Direcciones
- Heat extra virgin olive oil in a non-stick pan till warm. Add in red peppers and cook over medium heat for 15 min (adding small amounts of water if they begin to stick). Reduce heat to low and add in remaining ingredients. Simmer another 20 min. Chill overnight or possibly can. This is great as a spread on a roll for a grilled turkey or possibly a chicken sandwich. It is also a nice accompaniment for most grilled meats.
- Makes about 2 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 521g | |
| Recipe makes 2 servings | |
| Calories 335 | |
| Calories from Fat 70 | 21% |
| Total Fat 7.92g | 10% |
| Saturated Fat 1.05g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21mg | 1% |
| Potassium 912mg | 26% |
| Total Carbs 50.51g | 13% |
| Dietary Fiber 8.2g | 27% |
| Sugars 42.0g | 28% |
| Protein 3.91g | 6% |
