Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.2% of RDA
• Calories: 11.0% of RDA
• Carbs: 1.2% of RDA
• Fat (total lipid): 38.5% of RDA
• Fiber: 1.5% of RDA
• Fructose: 3.4% of RDA
• Protein: 0.3% of RDA
• Sodium: 19.1% of RDA
• Sugar: 7.5% of RDA
• Vitamin A (IU): 7.6% of RDA
• Vitamin B6: 1.6% of RDA
• Vitamin C: 4.8% of RDA
• Iron: 0.3% of RDA
• Magnesium: 1.0% of RDA
• Manganese: 0.6% of RDA
• Niacin: 0.8% of RDA
• Potassium: 1.2% of RDA
• Zinc: 0.6% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
1.
Start off by charring the jalapeños. You can either do them directly on the grates of your gas grill or you can do it in your oven using the broil function.
2.
If using a gas grill, place the chili directly on the grate and turn the gas up to high and let the skin blister and turn black. Use a pair of tongs to flip and char evenly.
3.
If using the oven, turn the oven to broil and place the chilis on the rack closest to the top of the oven. Keep and eye on them as they turn black and turn, using tongs, as needed.
4.
When all the skin is charred, place the jalapeños in a small bowl, cover and let sit. The steam will help the skins slip off more easily.
5.
When the chilis are cool, rub away the charred peel and cut away the stem. If you are adverse to spice, remove the seeds and ribs.
6.
Chop into small pieces, let cool, and mix with the rest of the sauce ingredients.
A dairy-free variant of this recipe can be made.
Just substitute vegenaise for mayonnaise.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 221
Protein 0.31 g
Carbohydrates 3.37 g
Iron 0.06 mg
Fiber 0.41 g
Calcium 2.25 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
