This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"A house is not a home unless it contains food and fire for the mind as well as the body." -Benjamin Franklin
This is a simple and quick sauce that you can create for your own fresh taste of South American cuisine. The sauce is great on almost anything. It is mild enough for broiled salmon but will hold up to a piece of grilled hanger steak or roast chicken.
This version, with a small jalapeno and just a bit of red pepper flakes, is pretty mild. If you'd like it spicier, add more of both or try using a hotter pepper.
Servings: 4 | Serving size: about 1/4 cup sauce
Cooking time: 15 minutes (does not include chilling time)
This recipe can easily be multiplied and makes good leftovers. Keeps well, refrigerated, for up to a week.
|1 small||red bell pepper (seeded and cut into large chunks)|
|4 large||green onions (thinly sliced crosswise) (keep white and green parts separate)|
|2 Tbsp.||red wine vinegar|
|2 Tbsp.||olive oil|
|1 small||jalapeno pepper (stemmed and seeded)|
|2 cloves||garlic (minced)|
|1 tsp.||ground cumin|
|1 Tbsp.||fresh oregano leaves (or 1 tsp. dried)|
|1 tsp.||smoked paprika|
|1/8 tsp.||red pepper flakes|
|1/2 cup||fresh cilantro|
Place the red pepper, white part of the green onions, vinegar, olive oil, jalapeno, garlic, cumin, oregano, salt, paprika, and red pepper flakes in a blender or mini chopper.
Process by gently pulsing until the ingredients are blended, but not smooth.
Add the cilantro and the green part of the green onions and pulse gently until blended.
Do not over process. The texture should be slightly chunky.
Chill before serving.
Serving size = 1/4 cup
Servings = 4
Amount Per Serving
|Calories 83||Calories from Fat 63|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 4.5g||2%|
|Dietary Fiber 2g||8%|
|Vitamin A 25%||Vitamin C 60%|
|Calcium 4%||Iron 6%|
|Vitamin K 66mcg||Potassium 165mg|