Serve this tangy bright red pepper sauce over fresh asparagus for a sure taste of summer. Source: EatingWell Magazine, March/April 1996

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Place peppers directly over the flame of a gas burner or under a preheated broiler. Roast, turning often, until black all over, about 8 to 10 minutes. Set aside to cool. Slip off the skins, cut away the stems, slit the peppers open and remove seeds.

  • Puree the peppers in a food processor. (You should have about 1/2 cup puree.) Force the puree through a fine strainer set over a small bowl, using a rubber spatula; discard solids. Whisk in tomato paste, oil and vinegar. Season with salt and pepper.


Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition Facts

24 calories; 1.8 g total fat; 0.3 g saturated fat; 61 mg sodium. 71 mg potassium; 1.7 g carbohydrates; 0.5 g fiber; 1 g sugar; 0.3 g protein; 625 IU vitamin a iu; 24 mg vitamin c; 9 mcg folate; 3 mg calcium; 4 mg magnesium;