Red Bell Pepper And Pine Nut Salsa

Course : Vegetables
Serves: 4
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4 medium red bell peppers
6 cloves garlic cloves
2 medium red jalapeno peppers -- deseeded
100 Grams pine nuts
1 Tablespoon crushed coriander seeds
1 teaspoon salt and black pepper as desired

Preparation / Directions:

Proceed as follows: 1.Bake the bell peppers in the oven at 250 - 275 or until a major part of the skin is blackened. This normally requires 20 - 30 minutes. Do NOT use a grill. 2.Transfer the bell peppers to a paper bag, close it, open again after 15 minutes and remove the black skin and the seeds from the bell peppers. Instead of using a paper bag, you can wrap the baked peppers in household tissue. 3.Process the baked and deseeded bell peppers, the garlic, the jalapeƱo peppers and the pine nuts in a food processor for 30 - 45 seconds. 4.Add spices, and, if necessary to get the right consistency, also some water. The salsa can be kept in the refrigerator for up to a week but should not be frozen.


Nutritional Information:

462 Calories (kcal); 39g Total Fat; (70% calories from fat); 20g Protein; 17g Carbohydrate; 0mg Cholesterol; 6mg Sodium

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