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.

Makes: 1/2 cup

Active Time: 15 minutes

Total Time: 30 minutes

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

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

Preparation

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.

Nutrition

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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