Salsa de pimiento
60 min

Allergens:
Ingredients for 5 portions
Calculate portions
Bell pepper
0.25 kg
Olive oil
0.025 l
Onion
0.25 kg
Garlic, bulb
0.75 ud
Vegetable stock
0.75 l
Table salt
2.5 g
Plain flour
0.038 kg
Elaboration
- Elaborar el fondo de verduras.
- Filetear los ajos.
- Picar la cebolla en juliana.
- Escurrir bien los pimientos morrones en tiras.
- Pochar la cebolla en aceite junto con los ajos. Añadir los pimientos, rehogarlos y añadir la harina. Una vez bien mezclada, mojar con el fondo de verduras y dejar hervir convenientemente.
- Triturar la salsa y pasarla de modo que quede lo más fina posible.
- Poner a punto de sal.
Nutritional information (1 portion)
Energy
147.8
kcal
Carbohydrates
18.06
g
Proteins
3.95
g
Lipids
5.7
g
Fiber
4.64
g
Saturates
0.8
g
Monounsaturated fatty acids
3.97
g
Polyunsaturated fatty acids
0.71
g
Cholesterol
0.03
mg
Calcium
146.12
mg
Iron
2.28
mg
Zinc
0.41
mg
Vitamin A
495.28
ug
Vitamin C
48.88
g
Folic acid
88.13
ug
Salt (Sodium)
243.24
mg
Sugars
8.22
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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