Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 \N | Red bell peppers; roasted, peeled, |
| \N \N | ; and diced |
| 3 \N | Cloves garlic; chopped |
| ¼ cup | Tomato puree |
| 1 small | Red onion; diced |
| ¼ cup | Chopped fresh basil |
| 2 tablespoons | Red wine vinegar |
| 3 tablespoons | Olive oil |
| 2 \N | Anaheim chiles; roasted, peeled, |
| \N \N | ; and diced |
| ½ teaspoon | Dried coriander |
| ½ teaspoon | Chili powder |
| \N \N | Salt and pepper to taste |
In a large bowl, toss together the bell peppers, garlic, tomato puree, red onion, and basil. Add vinegar, olive oil, and chiles, and mix well. Season with coriander, chile powder, salt and pepper. Let stand for about 30 minutes before serving.
Makes about 1 cup.
Converted by MC_Buster.
Per serving: 565 Calories (kcal); 42g Total Fat; (62% calories from fat); 7g Protein; 49g Carbohydrate; 0mg Cholesterol; 277mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7½ Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.