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Rich butter sauce with sweet peppers
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Butter Sweet Pepper Sauce (30 g) has 86 calories. That works out to 288 calories per 100 g. It contains 2.1 g of carbs, 0.4 g of protein, 8.9 g of fat and 0.5 g of fiber. Its 15.6 mg of Vitamin C covers 17% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 30 g
86
KCAL / 30G
Carbs
2.1g
· 1% DV
Protein
0.4g
· 1% DV
Fat
8.9g
· 11% DV
Fiber
0.5g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 9% · Protein 2% · Fat 89%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 86 kcal | |
| Total fat | 8.9 g | 11% |
| Saturated fat | 5.61 g | 28% |
| Trans fat | 0.28 g | |
| Sodium | 53 mg | 2% |
| Total carbohydrate | 2.1 g | 1% |
| Fiber | 0.5 g | 2% |
| Protein | 0.4 g | 1% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 2 tablespoon (medium) | 30 g | 86 kcal |
| 1 teaspoon (small) | 5 g | 14 kcal |
| 1 tablespoon (small) | 15 g | 43 kcal |
| 3 tablespoon (large) | 45 g | 130 kcal |
| 0.25 cup (small) | 60 g | 173 kcal |
| 1 serving (medium) | 75 g | 216 kcal |
| 100 g | 100 g | 288 kcal |
| ½ cup (large) | 120 g | 346 kcal |
Calculated from 288 calories per 100 g.
Butter sweet pepper sauce tastes rich and buttery, with a mild, gently sweet pepper flavor rather than the sharp heat of a hot sauce. Its exact sweetness and texture vary with the peppers and how finely they are blended.
Butter sweet pepper sauce is made by softening chopped sweet peppers in melted butter over medium-low heat. Season to taste, then blend it if you want a smoother sauce; avoid browning the butter or scorching the peppers.
Butter sweet pepper sauce works well with grilled chicken or meat, roasted vegetables, eggs, and pasta. Spoon a little over the finished dish, or serve it on the side so diners can add as much as they like.
Yes, butter sweet pepper sauce can be used instead of tomato sauce on pasta, but it gives a richer, buttery flavor rather than tomato acidity. Toss it with hot pasta and loosen it with a little pasta water if needed.
Yes, roasted sweet peppers make a flavorful butter sweet pepper sauce. Remove their skins if you want a smoother result, then warm the peppers with butter; use less cooking time because the peppers are already soft.
No, butter sweet pepper sauce made with sweet peppers is usually mild, not spicy. It becomes hot only if hot peppers or chili flakes are added, so choose sweet peppers and leave out chili for a non-spicy sauce.
Keep butter sweet pepper sauce over low heat and stir it rather than letting it boil. If the butter starts to pool, take the pan off the heat and whisk the sauce; blending the peppers finely can also help it stay together.
Yes, refrigerate butter sweet pepper sauce once it has cooled, in a clean airtight container. Because it contains cooked peppers and butter, do not leave it sitting at room temperature for an extended period.
Reheat butter sweet pepper sauce gently in a small pan over low heat, stirring until warm. Avoid boiling it, which can separate the butter; if the sauce looks uneven, whisk it before serving.
Yes, butter sweet pepper sauce can be frozen in small airtight portions. The butter may separate and the texture may change after thawing, so defrost it in the refrigerator and stir it over low heat before serving.
Vitamins
Vitamin C
15.6mg · 17% DV
Vitamin A
70.5µg · 8% DV
Vitamin E
0.63mg · 4% DV
B6
0.06mg · 4% DV
Minerals
Copper
0.02mg · 2% DV
Sodium
53mg · 2% DV
Manganese
0.04mg · 2% DV
Potassium ⭐
53mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 86 calories in 2 tablespoon (medium) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Butter sweet pepper sauce combines butter with sweet peppers to add a rich, savoury-sweet pepper flavour to a meal. The information provided does not tie it to a particular regional cuisine, and versions may vary depending on how they are made or sold.
Use it as a topping or accompaniment for meat, chicken, vegetables, eggs or grains; a little can bring plenty of buttery richness. Its texture may be smooth or retain small pieces of pepper, while the flavour is mellow rather than hot. It is high in fat, with 29.8 g per 100 g. For a lighter serving, use a modest spoonful alongside grilled vegetables or a simply cooked main.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
5.61g
MONOUNSATURATED
2.34g
POLYUNSATURATED
0.32g
Omega 6:3 ratio 6.3:1
Above the ideal 4:1 (6.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.