- In a medium sauce pan over medium-high, heat olive oil.
- Add peppers, chilies, garlic and paprika and cook for 4 minutes, stirring constantly.
- Remove from heat and cool.
- Combine cooked peppers, vinegar and lemon juice in a blender.
- Blend until mostly smooth.
- Season with salt and pepper.
- Transfer to clean/sterile jar, cover and refrigerate for 3 days before using.
- Use to marinate chicken or prawns before grilling.
- Or serve as a dipping sauce with any cooked meat or seafood.
Makes 2 cups.
Approximate Nutrient Analysis per 2 tablespoons serving as dipping sauce (not including salt to taste):
130 calories, 14 g fat, 2 g saturated fat, 0 mg cholesterol, 0 mg sodium, 2 g carbohydrate, 0 g fiber, 1 g sugar, 0 g protein
