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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 oven to 400 F degrees. | 2. Brush the peppers with a thin film of the olive oil and place them in a roasting pan. | 3. Roast for 30 minutes, turning them over every 10 minutes until all sides are browned. Remove the pan from the oven and allow the peppers to cool. | 4. Peel, seed and tear them into strips. Set aside. | 5. Heat the remaining oil in a medium saucepan over medium heat. Add the garlic and cook until brown, about 1 minute. | 6. Add the peppers and water, cover the pan, and cook on low heat until sauce has a silky texture and becomes emulsified, about 30 minutes. | 7. Add the sherry vinegar, salt to taste, and the parsley. Serve at room temperature or allow to cool. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	4			-	-	-	-
extra virgin olive oil	1/2	cup		-	-	-	-
garlic clove	4		peeled sliced	-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
sherry wine vinegar	2	tablespoons		-	-	-	-
salt				-	-	-	-
flat leaf parsley	1	teaspoon	chopped	-	-	-	-

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