Recipe by Cooking Light January 2010

Gallery

Recipe Summary test

Yield:
1/3 cup (serving size: about 1 tablespoon)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut Scotch bonnet pepper into quarters. Remove and discard seeds and membranes from 3 pepper quarters; leave seeds and membrane intact in remaining pepper quarter. Place pepper and remaining ingredients in a mini chopper, and process until a fine paste forms.

    Advertisement

Nutrition Facts

19 calories; fat 0.1g; poly fat 0.1g; protein 0.5g; carbohydrates 4.8g; fiber 0.6g; iron 0.3mg; sodium 396mg; calcium 13mg.
Advertisement