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.
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; 0 g added sugars; 625 IU vitamin A; 24 mg vitamin C; 3 mg calcium; 0 mg iron; 61 mg sodium; 71 mg potassium