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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the olive oil in a saucepan and add the onion, chili and garlic. Fry over a low heat, until the onion has softened. | 2. Stir in the red peppers and continue cooking until heated through. | 3. Transfer the red pepper mixture to an electric blender or food processor and add the balsamic vinegar, sugar and basil leaves. Season with salt and pepper and blend until smooth. Add a little water if you prefer a thinner sauce. | 4. Serve the sauce hot, warm or cold, and store any extra sauce in a tightly | 5. sealed jar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
chili pepper	1		chopped	1.25	0.2956	0.0625	0.0062
garlic clove	1		crushed	-	-	-	-
red pepper	12	ounces	roasted drained chopped	136.0776	29.9711	6.3616	1.4969
balsamic vinegar	1	teaspoon		4.664	0.9026	0.026000000000000002	0.0
superfine sugar	1/2			387.0	99.98	0.0	0.0
basil leaf	10			-	-	-	-
salt pepper				-	-	-	-

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