Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
211
Calories
3g
Protein
14g
Fat
20g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
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
- 1 head of garlic
- Olive oil
- 20 culantro leaves—find this at local Latin or Asian markets
- 1 small bunch of cilantro
- 1 large green bell pepper , seeded, diced and with the white pith from the inside of the pepper removed.
- 13–15 large sweet aji peppers , seeded
- 2 small Spanish onions , diced
Directions
1
Slice off the top of the head of garlic to expose some of the cloves inside. Place the head on a piece of foil . Drizzle with olive oil and wrap in the foil. Roast until cloves are lightly browned and tender, about 30 minutes.
2
Remove the roasted garlic from the oven and simply pop the individual cloves out of the roasted paper outers. They should come out easily.
3
Combine 2 tbsp roasted garlic, culantro, cilantro, bell pepper, aji pepper, and onion in a food processor or blender .
4
Pulse 15 times or until consistency is almost smooth.
Recipe sourced from
wikibooks