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Ingredients
- 3red bell peppers: 2 roasted (see recipe); 1 stemmed, cored, seeded and deribbed
- 3cloves garlic, peeled and chopped
- 2teaspoons ground almonds
- ½teaspoon olive oil
- 2teaspoons fresh lemon juice
- 1teaspoon salt
- Freshly ground pepper to taste
- 2teaspoons chopped Italian parsley
Nutritional analysis per serving (2 servings)
78 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 3 grams protein; 449 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Coarsely chop the peppers and place them in a food processor with the garlic and almonds. Process until smooth. Add the olive oil, lemon juice, salt and pepper and process until combined. Scrape into a fine mesh sieve and drain well. Stir in the parsley.
Private Notes
Comments
When you roast peppers you place them in a paper bag for a good 10-15 mins when the are done. Then you need to peel the skin off. The tough pepper skin is meant to be taken off.
not good, esp. tough pepper skin; don't bother
If you followed the attached roasted red pepper instructions it told how to remove the skin. I did not remove the skin from the steamed pepper but it blended up smooth in my blender
This sauce was absolutely delicious! I used a 12 oz. jar (gasp!) of roasted peppers and a little less garlic, but otherwise followed the recipe. It was great on the red snapper and I plan to use some with breaded pork cutlets later in the week. Thanks for a great recipe!
good but prob won't make again. needs to be cooked.