RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2929
| View Recipe |
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| Recipe Name: |
Roasted Red Pepper Sauce (Whole 30) |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2017-12-30
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| Course: |
Condiments |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.48
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 2
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Tablespoons parsley, flat-leaf chopped
1 Tablespoon capers drained
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Directions:
Combine all ingredients in a food processor and pulse 5 to 10 times to combine - then blend on high until smooth. Store in fridge for 5 days in an airtight container. |
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| Nutrition per Serving: |
| Calories: |
312 |
Total Carbs: |
21.8 |
Net Carbs: |
19.7 |
| Cholesterol: |
0.0 |
Fat: |
26.1 |
Protein: |
0.81 |
| Fiber: |
2.10 |
Sodium: |
664.62 |
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