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Ingredients
1 large sweet red pepper
1 small red onion, about ¼ pound
1 ripe red tomato, about ¼ pound
1 teaspoon finely chopped hot green pepper or ¼ teaspoon hot dried red pepper flakes
1 tablespoon Dijon-style mustard
3 tablespoons red-wine vinegar
½ cup olive oil
2 teaspoons finely minced garlic
½ cup coarsely chopped chervil or half that amount of chopped parsley
Nutritional analysis per serving
7 grams carbs; 275 calories; 20 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 27 grams fat; 2 grams fiber; 84 milligrams sodium; 1 gram protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a long fork, hold the red pepper directly over a gas flame or close to the heating element of a preheated electric broiler. Cook, turning it often so that it blisters and blackens all over - top, bottom and sides.
- Step 2
Let stand until cool enough to hold, and rinse thoroughly under cold tap water, peeling off the burned outer skin. Cut the pepper flesh into 1-inch pieces. There should be about ¾ cup.
- Step 3
Cut the onion into ¼-inch cubes. There should be about ¾ cup.
- Step 4
Cut the tomato into ½-inch cubes. There should be about ¾ cup.
- Step 5
Put the tomato, sweet pepper, onion, hot pepper, mustard, vinegar, oil, garlic and chervil in the container of a food processor. Blend thoroughly.
Private Notes