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Roasted Red Pepper Sauce
EatingWell Test Kitchen
“Serve this tangy bright red pepper sauce over fresh asparagus for a sure taste of summer.”
2 small red bell peppers
1½ tablespoons tomato paste
1 tablespoon extra-virgin olive oil
2 teaspoons cider vinegar
Salt & freshly ground pepper to taste
1Place 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.
2Puree the peppers in a food processor. (You should have about ½ 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.