Peruvian Yellow Pepper Sauce

1. Preheat grill to high.

2. Place pepper on grate and grill until black on all sides, 4-6 minutes per side.

3. Transfer to a plate and let cool.

4. Scrape off the burnt skin. It's okay if you don't get all of it.

5. Stem and seed the pepper, and cut into 1" pieces.

6. Place pieces in a food processor or blender.

7. Add all remaining ingredients.

8. Puree to a smooth paste.

9. You should be able to pour the sauce. If it is too thick to pour, mix in a little water.

10. Serve at room temperature.

11. Can be stored, covered and refrigerated, for up to 1 week.

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Nutrient	Quantity
Total fats	41.3017 g
Protein	4.5425 g
Carbohydrates	20.041 g
Energy	451.7849 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3275 g
Water	230.6223 g
Aspartic acid	0.4124 g
Calcium, Ca	172.807 mg
Lutein + zeaxanthin	2387.3017 g
Fiber, total dietary	6.1171 g
Fatty acids, total saturated 22:0	0.0524 g
Carotene, beta	1338.6747 g
Niacin	1.2931 mg
Vitamin A, RAE	113.3765 g
Arginine	0.3124 g
Riboflavin	0.1825 mg
Tocopherol, beta	0.0543 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0028 g
Fatty acids, total saturated 20:1	0.1282 g
Glutamic acid	0.8315 g
Sodium, Na	37.2013 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5121 g
Total lipid (fat)	41.3017 g
Manganese, Mn	0.7859 mg
Fructose	0.247 g
Proline	0.2597 g
Fatty acids, total saturated 16:0	4.6625 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0035 g
Sucrose	0.1083 g
Choline, total	15.3359 mg
Fatty acids, total polyunsaturated 18:1 t	0.0008 g
Sugars, total	5.3376 g
Serine	0.1849 g
Fatty acids, total saturated 10:0	0.0132 g
Fatty acids, total saturated 18:0	0.8037 g
Vitamin B-6	0.2426 mg
Selenium, Se	2.4258 g
Ash	2.0061 g
Fatty acids, total saturated 18:1 undifferentiated	29.0774 g
Pantothenic acid	0.2302 mg
Phenylalanine	0.1387 g
Copper, Cu	0.2227 mg
Betaine	0.2162 mg
Thiamin	0.1371 mg
Methionine	0.047 g
Iron, Fe	4.8823 mg
Carbohydrate, by difference	20.041 g
Phosphorus, P	98.995 mg
Folate, total	132.0933 g
Tocopherol, gamma	0.3497 mg
Fatty acids, total saturated 4:0	0.0002 g
Alanine	0.1804 g
Valine	0.1911 g
Fatty acids, total saturated 18:2 undifferentiated	4.1905 g
Glycine	0.2027 g
Carotene, alpha	3.7688 g
Glucose (dextrose)	0.1797 g
Fatty acids, total saturated 14:0	0.0089 g
Zinc, Zn	1.0017 mg
Isoleucine	0.1743 g
Tocopherol, delta	0.0006 mg
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	4.5179 g
Fatty acids, total saturated 14:1	0.0023 g
Tocotrienol, gamma	0.0008 mg
Fatty acids, total polyunsaturated 17:1	0.0531 g
Leucine	0.2511 g
Tocotrienol, alpha	0.0105 mg
Vitamin A, IU	2263.32 IU
Folate, DFE	132.0933 g
Tryptophan	0.0469 g
Vitamin C, total ascorbic acid	51.1158 mg
Phytosterols	90.5925 mg
Fatty acids, total polyunsaturated 16:1 c	0.0002 g
Fatty acids, total polyunsaturated 18:1 c	0.0025 g
Fatty acids, total saturated 20:0	0.1694 g
Tyrosine	0.116 g
Vitamin K (phylloquinone)	440.2335 g
Fatty acids, total saturated	5.7263 g
Histidine	0.0733 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0012 g
Fatty acids, total monounsaturated	29.7732 g
Threonine	0.1586 g
Folate, food	132.0933 g
Fatty acids, total polyunsaturated 17:0	0.014 g
Cryptoxanthin, beta	34.0402 g
Vitamin E (alpha-tocopherol)	7.3869 mg
Fatty acids, total trans	0.0008 g
Fatty acids, total trans-monoenoic	0.0008 g
Magnesium, Mg	51.4988 mg
Lysine	0.2065 g
Potassium, K	667.7442 mg
Cystine	0.0064 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	3 tablespoons	358.02	0	40.5
Yellow bell pepper	1	0	0	0
Turmeric	0.5 teaspoon	4.68	1.0071	0.0488
Garlic Clove	2	8.94	1.9836	0.03
lime juice	1 tablespoon	3.7812	1.2735	0.0106
jalapeño	1	1.6312	0.3656	0.0208
cumin	0.5 teaspoon	3.9375	0.4645	0.2338
cayenne pepper	0.25 teaspoon	1.431	0.2548	0.0777
white vinegar	2 tablespoons	5.364	0.0119	0
salt pepper	0	0	0	0
scallion	2	64	14.68	0.38