Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut garlic cloves in half and coarsely chop the red pepper and jalapeno (including the seeds). | 2. Place chopped garlic and peppers in a medium-size saucepan over medium heat. Add oil, vinegar, salt and chili flakes and stir often until peppers sizzle and soften (about 4 minutes). | 3. Pour mixture into a bowl and refrigerate for about 10 minutes, or until cool. | 4. Pour mixture into blender and pulse until pureed. | 5. This sauce can be used as a marinade, or simply pour on the meat prior to barbecuing or even use to baste once its on the grill. If you have too much, the leftovers can be stored in the fridge for up to a week. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	5			-	-	-	-
red pepper green work okay	1		seeded sweet	-	-	-	-
jalapeno pepper	1			1.6312	0.3656	0.0512	0.0208
olive oil	1/2	cup		954.72	0.0	0.0	108.0
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
salt	1	teaspoon		-	-	-	-
chili flake	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.