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SARAHMURRAY
Moroccan pepper bar for meat, fish or chicken
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Ingredients
Directions
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Cut the bell pepper into cubes and finely chop the garlic. Heat half of the olive oil in a saucepan and fry the pepper and garlic until tender.
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Put in the food processor and add sambal, ras el hanout, 1-2 tablespoons of lemon juice and the rest of the olive oil. Mix everything into a fine rub.
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Nutrition
155Calories
Fat23% DV15g
Protein2% DV1g
Carbs1% DV3g
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