Directions:
- Cut garlic cloves in half and coarsely chop the red pepper and jalapeno (including the seeds).
- Place chopped garlic and peppers in a medium-size saucepan over medium heat. Add oil, vinegar, salt and chili flakes and stir often until peppers sizzle and soften (about 4 minutes).
- Pour mixture into a bowl and refrigerate for about 10 minutes, or until cool.
- Pour mixture into blender and pulse until pureed.
- This sauce can be used as a marinade, or simply pour on the meat prior to barbecuing or even use to baste once its on the grill. If you have too much, the leftovers can be stored in the fridge for up to a week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.42 Kcal (739 kJ) | ||
| Calories from fat | 168.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.68g | 29% | |
|---|---|---|---|
| Sodium | 389.28mg | 16% | |
| Potassium | 60.1mg | 1% | |
| Total Carbs | 2.19g | 1% | |
| Sugars | 0.92g | 4% | |
| Dietary Fiber | 0.52g | 2% | |
| Protein | 0.37g | 1% | |
| Vitamin C | 29.2mg | 49% | |
| Iron | 0.1mg | 0% | |
| Calcium | 6.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 357.02 Kcal (1495 kJ) | ||
| Calories from fat | 340.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.79g | 29% | |
|---|---|---|---|
| Sodium | 787.78mg | 16% | |
| Potassium | 121.62mg | 1% | |
| Total Carbs | 4.43g | 1% | |
| Sugars | 1.86g | 4% | |
| Dietary Fiber | 1.05g | 2% | |
| Protein | 0.76g | 1% | |
| Vitamin C | 59mg | 49% | |
| Iron | 0.1mg | 0% | |
| Calcium | 13.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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