Directions:
- Preheat broiler.
- Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop.
- Place coriander seeds in a small skillet; cook over medium heat 3 minutes or until seeds are lightly browned and fragrant, shaking pan frequently. Transfer seeds to a spice or coffee grinder, and process until finely ground.
- Heat oil in a medium nonstick skillet over medium heat. Add onion; sauté 8 minutes or until translucent. Add coriander, crushed red pepper, and garlic; sauté 3 minutes.
- Combine onion mixture and roasted bell pepper in a medium bowl. Stir in red wine vinegar and next 4 ingredients (red wine vinegar through black pepper). Cover and refrigerate 30 minutes. Stir in cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 79.21 Kcal (332 kJ) | ||
| Calories from fat | 49.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.53g | 9% | |
|---|---|---|---|
| Sodium | 402.68mg | 17% | |
| Potassium | 101.86mg | 2% | |
| Total Carbs | 7.61g | 3% | |
| Sugars | 5.79g | 23% | |
| Dietary Fiber | 1.12g | 4% | |
| Protein | 0.15g | 0% | |
| Vitamin C | 80.3mg | 134% | |
| Vitamin A | 2mg | 66% | |
| Iron | 33.6mg | 187% | |
| Calcium | 9.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 42.22 Kcal (177 kJ) | ||
| Calories from fat | 26.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.95g | 9% | |
|---|---|---|---|
| Sodium | 214.65mg | 17% | |
| Potassium | 54.29mg | 2% | |
| Total Carbs | 4.06g | 3% | |
| Sugars | 3.09g | 23% | |
| Dietary Fiber | 0.6g | 4% | |
| Protein | 0.08g | 0% | |
| Vitamin C | 42.8mg | 134% | |
| Vitamin A | 1.1mg | 66% | |
| Iron | 17.9mg | 187% | |
| Calcium | 5.1mg | 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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