Serve this tangy bright red pepper sauce over fresh asparagus for a sure taste of summer.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1996




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; protein 0.3g 1% DV; carbohydrates 1.7g 1% DV; dietary fiber 0.5g 2% DV; sugars 1.1g; fat 1.8g 3% DV; saturated fat 0.3g 1% DV; cholesterolmg; vitamin a iu 625.2IU 13% DV; vitamin c 24.3mg 41% DV; folate 8.9mcg 2% DV; calcium 2.6mg; iron 0.2mg 1% DV; magnesium 3.6mg 1% DV; potassium 70.8mg 2% DV; sodium 60.8mg 2% DV; thiaminmg 1% DV.