Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
660
Calories
15g
Protein
16g
Fat
106g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cider | 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
- 2 tbsp cider vinegar or wine vinegar
- 2 tbsp extra-virgin olive oil
- 6 cloves garlic, crushed and peeled
- ½ cup lightly packed fresh cilantro leaves, washed and dried
- ½ cup lightly packed fresh parsley leaves, washed and dried
- 2 cups diced green bell peppers (1½ medium pepper)
- 2 tsp sliced almonds, toasted
- 3 slices French bread, ½-inch thick, lightly toasted and cubed
- 1 fresh green serrano or jalapeno pepper, seeded and coarsely chopped
- ½ tsp salt, or to taste
Directions
1
Put vinegar, oil, garlic, cilantro and parsley in a blender.
2
Add bell pepper and almonds; pulse until completely pureed.
3
Add bread, serrano or jalapeno and salt; pulse until smooth.
4
If the sauce seems thick, thin with a little water.
5
Note: the mojo will keep covered in the refrigerator for up to 4 days. If it separates a little, just drain off excess liquid.
Recipe sourced from
fandom