Directions:
- Broil the red peppers, turning them so they blacken on all sides. Once they’re black, put them in a bowl, cover tightly with plastic wrap, and leave them until they’re cool enough to handle (about 30 minutes). Peel, seed, and roughly chop them.
- Warm the olive oil in a thick-bottomed pot over medium heat. Add the peppers, chili paste, and a pinch of salt, stir to combine, and cook for 5 minutes.
- Finely chop the garlic, add to the pot, and cook for 2 minutes.
- Drain the tomatoes, and add to the pot with the red wine vinegar and a pinch of salt. Cook for 10 minutes.
- Add the chicken stock. Puree with a stick blender until smooth, and simmer for 15 more minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 155.14 Kcal (650 kJ) | ||
| Calories from fat | 84.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.36g | 14% | |
|---|---|---|---|
| Cholesterol | 4.85mg | 2% | |
| Sodium | 222.1mg | 9% | |
| Potassium | 370.7mg | 8% | |
| Total Carbs | 12.75g | 4% | |
| Sugars | 7.62g | 30% | |
| Dietary Fiber | 2.01g | 8% | |
| Protein | 5g | 10% | |
| Vitamin C | 118mg | 197% | |
| Calcium | 18.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 62.15 Kcal (260 kJ) | ||
| Calories from fat | 33.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.75g | 14% | |
|---|---|---|---|
| Cholesterol | 1.94mg | 2% | |
| Sodium | 88.98mg | 9% | |
| Potassium | 148.51mg | 8% | |
| Total Carbs | 5.11g | 4% | |
| Sugars | 3.05g | 30% | |
| Dietary Fiber | 0.81g | 8% | |
| Protein | 2g | 10% | |
| Vitamin C | 47.3mg | 197% | |
| Calcium | 7.5mg | 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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