Preparation
Pepper Leaves
Remove leaves from plants, discarding any yellowed or drying leaves.
Wash leaves well in cold water.
Shake or spin excess water from the leaves and place in a bowl or basket in layers, lightly salting each layer.
Let the salted pepper leaves set for about two hours.
Seasoning Paste
Place all ingredients in a blender, adding just enough water to blend into a smooth, thick paste.
Let Stand twenty minutes to one hour.
Garlic
Peel the cloves and wash in cold water, then drain.
Chives
Wash in cold water, drain, and cut into 1 1/2 inch sections.
Green Onions
Remove root and any discolored leaves.
Wash in cold water, drain, and cut into 1 1/2 inch sections.
Final Mix
Rinse pepper leaves in cold water and place in a large mixing bowl.
Add seasoning paste and other ingredients, then gently mix until well integrated.
Place into a clean lidded container, close, and let stand at room temperature for about an hour.
Refrigerate and serve cold.
Serving size: About 2 ounces.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Amount Per Serving
Calories 33.12
Calories From Fat (3%) 0.93
Calories From Protein (21%) 6.92
Calories From Carbohydrates (76%) 25.27
Calories From Alcohol (0%) 0
% Daily Value
Total Fat 0.13g <1%
Saturated Fat 0.03g <1%
Monounsaturated Fat 0.02g
Polyunsaturated Fat 0.05g
Trans Fatty Acids 0g
Cholesterol 0mg 0%
Sodium 1230.23mg 51%
Potassium 229.02mg 7%
Total Carbohydrates 7.09g 2%
Fiber 1.79g 7%
Sugar 1.96g
Sugar Alcohols 0g
Net Carbohydrates 5.3g
Protein 1.82g 4%
Vitamin A 296.76IU 6%
Vitamin C 29.94mg 50%
Calcium 133.87mg 13%
Iron 0.84mg 5%
Vitamin E 1.83mg 18%
Vitamin D 0IU 0%
Thiamin 0.04mg 3%
Riboflavin 0.09mg 5%
Niacin 0.54mg 3%
Vitamin B6 0.18mg 9%
Folate 30.72mcg 8%
Vitamin B12 0.02mcg <1%
Pantothenic Acid 0.17mg 2%
Vitamin K 70.83mcg 89%
Phosphorus 32.22mg 3%
Magnesium 31.79mg 8%
Zinc 0.25mg 2%
Copper 0.08mg 4%
Manganese 0.26mg 13%
Selenium 1.39mcg 2%
Alcohol 0g
Caffeine 0mg
Water 43.09g 0%
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