Directions:
- In a large glass bowl add the pepper strips and vinegar. Let set overnight and stir with a wooden spoon one or two times. Drain the peppers, reserving the vinegar in a glass bowl. In a blender or food processor add the peppers, garlic, and salt. Slowly pour enough vinegar into the mixture to reduce to a puree.
- Pour pepper puree back into the large glass bowl and beat in the oil. Add about 1/4 cup of the reserved vinegar so that the sauce has the consistency of mayonnaise. Refrigerate until ready to use.
- Serve with plainly cooked meat, poultry, fish, or cold meats.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 195.38 Kcal (818 kJ) | ||
| Calories from fat | 122.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.63g | 21% | |
|---|---|---|---|
| Sodium | 204.95mg | 9% | |
| Potassium | 510.99mg | 11% | |
| Total Carbs | 14.36g | 5% | |
| Sugars | 9.52g | 38% | |
| Dietary Fiber | 4.77g | 19% | |
| Protein | 2.4g | 5% | |
| Vitamin C | 304.9mg | 508% | |
| Calcium | 18.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 71.76 Kcal (300 kJ) | ||
| Calories from fat | 45.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5g | 21% | |
|---|---|---|---|
| Sodium | 75.27mg | 9% | |
| Potassium | 187.66mg | 11% | |
| Total Carbs | 5.27g | 5% | |
| Sugars | 3.5g | 38% | |
| Dietary Fiber | 1.75g | 19% | |
| Protein | 0.88g | 5% | |
| Vitamin C | 112mg | 508% | |
| Calcium | 6.8mg | 2% | |
* 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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