Roasted Red Pepper Sauce
From EatingWell: March/April 1996
Serve this tangy bright red pepper sauce over fresh asparagus for a sure taste of summer.
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 3 days.
Per tablespoon: 23 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g protein; 1 g fiber; 61 mg sodium; 71 mg potassium.
Nutrition Bonus: Vitamin C (41% daily value).
Exchanges: 1/2 fat
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- 8 or more
- Preparation/ Technique
- Type of Dish
- Sauce/Condiment, savory
- Ease of Preparation
- Total Time
- 30 minutes or less
- March/April 1996