Nutrition per serving may change if servings are adjusted.
2 small red bell peppers
1 1/2 tablespoons tomato paste
1 tablespoon extra-virgin olive oil
2 teaspoons cider vinegar
Salt & freshly ground pepper to taste
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.
Per serving: 24 calories; 2 g fat(0 g sat); 0 g fiber;
2 g carbohydrates; 0 g protein;
9 mcg folate; 0 mg cholesterol;
1 g sugars; g added sugars; 625 IU vitamin A;
24 mg vitamin C; 3 mg calcium; 0 mg iron;
61 mg sodium; 71 mg potassium