Peperonata
(Percentage of daily recommendation)
| Calorie | 182 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 40.6 μg | (68 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 190 μg | (63 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 327 mg | (344 %) | ||
| Potassium | 941 mg | (24 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 500 grams Beefsteak tomato
- 1 kilogram Red Bell pepper
- 4 shallots
- 2 garlic cloves
- 2 red chili peppers
- 4 Tbsps olive oil
- 1 tsp sugar
- peppers
- salt
- 2 Tbsps Tomato paste
- 2 bay leaves
- 2 sprigs thyme
- lemon juice
Preparation steps
Rinse the tomatoes, remove the core, and blanch in boiling salted water. Remove from the water and peel, then quarter and remove the seeds.
Rinse and halve the peppers. Remove the seeds and membranes and roughly chop. Peel and finely chop the shallots and garlic.
Rinse, and halve the chilis. If desired, remove the seeds then julienne. Sauté with the peppers, shallots, and garlic in the oil. Cook for 2 minutes, stirring constantly. Season to taste with sugar, salt, and pepper. Add the tomato paste and bay leaves, sauté briefly, then mix in the tomatoes. Cover and simmer gently for 30 minutes, stirring occasionally.
If necessary, add a little water. Remove the leaves of the thyme from the stems and add to the peperonata. Season to taste with salt, pepper, and lemon juice. Divide into the prepared jars, seal tightly, and cool completely.