12 Serves
45 Mins
1 g
3 g
2 g
Preheat your oven to 200°C. Peel the yellow onion and cut it into quarters. Remove the tops and seeds from the red bell pepper and the aji peppers.
Ingredients, vitamins, and health benefits
Yellow Onion
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SpanishVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
13 µg / 400 µgCalcium
7 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
15 mg / 1,250 mgPotassium
106 mg / 4,700 mgSodium
5 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Place the prepared onion, red bell pepper, and aji peppers on a baking sheet and roast until tender and slightly charred, approximately 25 minutes.
Transfer the roasted vegetables into a food processor and pulse until you achieve a uniform, finely chopped consistency.
Spoon the mixture into an ice cube tray with a lid to ensure sanitary storage. Freeze until solid, then transfer the frozen cubes into a freezer-safe bag for long-term storage.
Red Bell Pepper
Aji Amarillo Peppers
Aji Peppers
Vitamin A
20 µg / 900 µgVitamin C
35 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
13 µg / 400 µgCalcium
7 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
15 mg / 1,250 mgPotassium
106 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
47
g47
g29
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgAlcohol
0 g