** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Place peppers an a baking tray and bake in a preheated oven (400 F / 200 C / gas mark for 20-25 minutes, turning once.
2. Remove from oven and when cool carefully remove the blistered skins, taking out the seeds at the same time.
3. Retain the oil that exudes from the peppers, it's exquisite! Meanwhile in a saucepan gently fry the onion and garlic in the oil until soft.
4. Add the chili powder and cook for 30 seconds.
5. Add the water and peanut butter, bringing to the boil and then simmering for 8 minutes, stirring occasionally.
6. You may need to add a little water if the mixture thickens too much.
7. Pour the contents of the pan into a blender, add the peppers with their oil, the lemon juice and season well.
8. Blend until smooth and turn out into a serving dish.
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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 24% of your daily recommended intake per serving. This recipe is high in Vitamin C with 128% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Lemon, Bell Pepper, Sulfites, Garlic, Fructose Malabsorption, Olive Oil allergies.
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