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- Stock Your Kitchen with Healthy Ingredients
- Tips for Eating Healthier
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- Plant-Based Beef Lentil Chili
- Broccoli, Garlic, and Lemon Penne
- Chicken Soup with Fire-Roasted Tomatoes & Hominy
- Chicken and White Bean Soup
- Crab Salad with Grapefruit, Avocado, and Baby Greens
- Cuban-style Black Beans and Rice
- Fusilli With Broccoli and Deconstructed Pesto
- Grilled Shrimp & Veggies with Balsamic Reduction
- Pearl Couscous "Tabbouleh"
- Rice Noodles with Shrimp, Bok Choy, and Mint
- Skillet Tilapia with Sautéed Spinach
- Snapper on White Beans with Tomatoes & Green Olives
- Spinach-Ricotta Stuffed Portobello Caps
- Tomato and Basil Frittata
- Turkey & Red Cabbage Tortillas With Chipotle Sauce
- Quick Entrees: Healthy in a Hurry
- Snacks and Dashboard Dining
- Tips for Eating Out
- Calorie Counter
- Controlling Portion Sizes
- Cut Calories and Fat, Not Flavor
- Low-Fat Foods
- Understanding Food Terms
"Almost True" Peruvian Yellow Hot Pepper Sauce
Traditional Peruvian yellow hot pepper sauce is a basic ingredient for a number of Peruvian dishes. It can be used as a condiment for boiled or baked potatoes; roasted chicken, meat, or fish; meat kabobs; corn on the cob; sandwiches; and various appetizers.
Makes about 1/2 cup
Prep Time: 10 minutes
Total Time: 15 minutes
Ingredients
- 3 tablespoons canola oil
- 1 large yellow bell pepper, stemmed, seeded, and coarsely chopped
- 1/2 white onion, coarsely chopped
- 1 clove garlic
- 1/2 teaspoon kosher salt (or to taste)
- 1 teaspoon apple cider vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon sugar
- 1/4 teaspoon cayenne pepper (or to taste)
Directions
Heat the canola oil in a heavy skillet. Cook the yellow bell pepper and onion over medium-high heat for about 2 to 3 minutes or until brown, stirring constantly. Add the garlic and the salt and continue cooking for about a minute.
Pour the mixture into a blender and blend well.
Add the apple cider vinegar, mustard, and sugar and blend well. Taste and add cayenne pepper.
Serve immediately or store in a glass jar with a plastic lid in the refrigerator for five to seven days.
Per Serving (about 1 tablespoon)
Calories | 48 |
Total Fat | 4.3 g |
Saturated Fat | 0.3 g |
Trans Fat | 0.0 g |
Polyunsaturated Fat | 1.2 g |
Monounsaturated Fat | 2.7 g |
Total Carbohydrate | 3 g |
Dietary Fiber | 0 g |
Sugars | 1 g |
Protein | 0 g |
Sodium | 114 mg |
Maya's Secrets
Copyright ©2013 American Cancer Society.
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