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Picture of Chili Paste From 'Ceviche: Peruvian Kitchen'
american south american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 158 kcal 8 %
  • Fat 14 g 22 %
  • Saturated 1 g 5 %
  • Carbs 8 g 3 %
  • Fiber 2 g 8 %
  • Protein 1 g 3 %
  • Cholesterol 0 mg 0 %
  • Sodium 6 mg 0 %
  • Calcium 23 mg 2 %
  • Magnesium 13 mg 3 %
  • Potassium 182 mg 4 %
  • Iron 0 mg 3 %
  • Zinc 0 mg 2 %
  • Phosphorus 33 mg 5 %
  • Vitamin A 16 µg 2 %
  • Vitamin C 20 mg 22 %
  • Thiamin (B1) 0 mg 4 %
  • Riboflavin (B2) 0 mg 3 %
  • Niacin (B3) 1 mg 4 %
  • Vitamin B6 0 mg 23 %
  • Folate equivalent (total) 15 µg 4 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 3 mg 22 %
  • Vitamin K 4 µg 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Chili Paste From 'Ceviche: Peruvian Kitchen'

Ingredients

  • 1 tablespoon vegetable oil
  • 3 1/2 ounces (100 g) fresh (or frozen) seeded chilies of your choice or 1 tablespoon (35 g) reconstituted seeded dried chilies of your choice, roughly chopped
  • 1/2 small onion, finely chopped
  • 2 garlic cloves, minced

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