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

Makes 1/2 cup

ACTIVE TIME: 15 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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

1. 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.
2. 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.

NUTRITION INFORMATION: Per tablespoon: 23 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 2 g carbohydrate; 0 g protein; 1 g fiber; 61 mg sodium; 71 mg potassium.
Nutrition bonus: Vitamin C (41% daily value).
0 Carbohydrate Servings

MAKE AHEAD TIP: Cover and refrigerate for up to 3 days.