Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Jalapeno | 1 pepper (14g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3/4 cup olive oil
- 2 fresh jalapenos, coarsely chopped,stems,seeds and all
- 1 poblano peppers, coarsely chopped,stems,seeds and all
- 1 1/2 teaspoons crushed red pepper flakes
- 1/2 teaspoon salt
- 1/4 fresh ground black pepper
- 1 1/2 teaspoons minced garlic
- =
Directions
Combine all of the ingredients except the garlic in a medium, heavy saucepan over high heat.
Cook, stirring, for 4 minutes.
Add the garlic, remove from heat, and cool to room temperature.
When the mixture is cool, pour into the bowl of a food processor or blender and pulse several times until smooth.
Strain through a fine mesh strainer into a clean container, and refrigerate, tightly covered, for 7 days before using.