Sangre de Cristo

Sangre de Cristo is a vibrant and flavorful Spanish side dish featuring roasted red peppers, a medley of spices, and fresh herbs. This vegetarian delight is perfect for adding a touch of Mediterranean flair to any meal.

Ingredients

• Red bell peppers - 2 medium
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Smoked paprika - 1 teaspoon
• Cumin - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. Preheat your oven to 200°C (400°F).
2. Wash the red bell peppers and cut them in half lengthwise, removing the seeds and stems.
3. Place the pepper halves on a baking sheet, cut side up, and drizzle with 1 tablespoon of olive oil.
4. Roast the peppers in the preheated oven for about 15-20 minutes, or until the skins are blistered and slightly charred.
5. While the peppers are roasting, heat the remaining tablespoon of olive oil in a small pan over medium heat.
6. Add the minced garlic to the pan and sauté for 1-2 minutes until fragrant but not browned.
7. Stir in the smoked paprika, cumin, salt, and black pepper, cooking for another minute.
8. Once the peppers are roasted, remove them from the oven and let them cool for a few minutes.
9. Drizzle the garlic spice mixture over the roasted peppers and toss gently to coat.
10. Finish with fresh parsley and lemon juice before serving.

Nutrition

• Calories: 150
• Protein: 2 g
• Carbs: 14 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from red bell peppers, supporting overall health.
• High in fiber, aiding digestion and promoting a healthy gut.

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