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A simple Greek sauce of roasted hot peppers, feta, yogurt, olive oil, and lemon juice provides amazing layers of flavors in each bite.
Recipe Facts
Ingredients
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3/4 pound hot cherry peppers
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2/3 pound feta cheese, crumbled
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1/4 cup Greek yogurt
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1/4 cup olive oil
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2 tablespoons lemon juice
Directions
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Preheat broiler. Place cherry peppers on a rimmed baking sheet and roast in broiler until skins are charred and peppers are softened, turning peppers as necessary to roast evenly. Transfer peppers to a bowl, cover with plastic wrap, and let sit until cool enough to handle, about 15 minutes. Peel, stem, and de-seed peppers.
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Place peppers in the workbowl of a food processor fitted with a steel blade. Add in feta, yogurt, olive oil, and lemon juice. Puree until peppers and feta are as smooth as possible and sauce is completely combined. Transfer to a bowl and serve with warm pita.
Special equipment
Food processor
This Recipe Appears In
Nutrition Facts (per serving) | |
---|---|
178 | Calories |
15g | Fat |
5g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings: 8 | |
Amount per serving | |
Calories | 178 |
% Daily Value* | |
Total Fat 15g | 19% |
Saturated Fat 7g | 33% |
Cholesterol 34mg | 11% |
Sodium 354mg | 15% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 1g | 3% |
Total Sugars 4g | |
Protein 7g | |
Vitamin C 55mg | 274% |
Calcium 198mg | 15% |
Iron 0mg | 3% |
Potassium 127mg | 3% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |