Ingredients
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1 dried aji pepper, seeded
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1 Roma tomato, quartered
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1 small onion, peeled and quartered
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½ cup fresh cilantro, stems removed
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1 clove garlic, peeled
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½ lime, juiced
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2 tablespoons extra-virgin olive oil
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1 tablespoon red wine vinegar
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salt and pepper to taste
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1 jalapeno pepper, sliced (Optional)
Directions
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Cover aji pepper with hot water. Allow to soak for 15 minutes; drain.
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Combine tomato, onion, and cilantro in a food processor fitted with a blade. Add garlic and pulse a few times. Add drained pepper, lime juice, red wine vinegar, and olive oil. Blend until desired consistency has been achieved. Season with salt and pepper.
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Stir pebre to combine. Top with sliced jalapeno before serving.
Nutrition Facts (per serving)
| 164 | Calories |
| 14g | Fat |
| 10g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 164 | |
| % Daily Value * | |
| Total Fat 14g | 18% |
| Saturated Fat 2g | 10% |
| Sodium 89mg | 4% |
| Total Carbohydrate 10g | 4% |
| Dietary Fiber 3g | 9% |
| Total Sugars 4g | |
| Protein 2g | 3% |
| Vitamin C 25mg | 28% |
| Calcium 33mg | 3% |
| Iron 1mg | 4% |
| Potassium 342mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
