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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Central American >> Honduran

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat olive oil in large frying pan. | 2. Add peppers and onions and cook gently for 2-3 minutes, stirring frequently. | 3. Add parsley, cilantro and garlic and cook another 2-3 minutes. | 4. Add chopped tomatoes and their juice to the pan, stir and season with salt and pepper. | 5. Cover the pan and simmer for about 20 minutes or until the peppers are tender but somewhat crisp. | 6. (Do not overcook the peppers). | 7. The sauce should be somewhat thick. | 8. If too much liquid remains when the peppers are crisp tender, remove the peppers and onions and boil rapidly to reduce the liquid. | 9. Check the seasoning again at this point. | 10. Add the peppers and onions back into the sauce, if necessary. | 11. Serve immediately. | 12. The dish may be made ahead of time and rewarmed when served. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/3	cup		636.48	0.0	0.0	72.0
green pepper	2		seeded cut	59.6	13.8272	2.5628	0.5066
red bell pepper	2		seeded cut	-	-	-	-
yellow bell pepper	2		seeded cut	-	-	-	-
garlic clove	4 -6		crushed	-	-	-	-
red onion	1		sliced	44.0	10.274000000000001	1.21	0.11
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
cilantro	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156
tomato	10	ounces	canned chopped	65.2038	14.4582	3.4019	0.5670000000000001
salt pepper				-	-	-	-

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