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Ingredients
  • 4 large red bell peppers, roasted and cut into chunks
  • 1 fresh jalapeños or 1 Serrano pepper, roasted and cut into chunks
  • 1⁄2 teaspoon salt, to taste
  • 2 cloves garlic, crushed and peeled
  • 3 tablespoons extra virgin olive oil, divided
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Nutrients
  • Calories: 229.8
  • Calories from Fat: 153 g
  • Total Fat: 17 g
  • Saturated Fat: 2.3 g
  • Cholesterol: 0 mg
  • Sodium: 476.5 mg
  • Total Carbohydrate: 17 g
  • Dietary Fiber: 5.7 g
  • Sugars: 11.3 g
  • Protein: 2.8 g

Portuguese-Style Red Pepper Paste

This sauce makes a delicious accompaniment to grilled fish or vegetables. From Eating Well.

  • 05/03/2003
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The Bev Rowe Recipe Book

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