Roasted Red Bell Pepper Sauce

Yield: 1 1/2 cups (serving size: 1 tablespoon)
Source: Cooking Light Annual Recipes 1998
CL Comments: This versatile sauce is used in both Grilled Portobello Club and Shanghai Tofu Burgers. This recipe goes with Shanghai Tofu Burgers With Chinese Slaw.
Comments from a PA Kitchen: 1 T. is 5 calories, so you could still have 2 to 3 T for 0 points. I liked this--sweet and smokey at the same time and equally red peppery and tomatoey. This was a nice addition to the Shanghai Tofu Burgers but would also be good on a chicken sandwich or a sliced turkey sandwich, I think. Worth making again.

INGREDIENTS:

1 cup bottled roasted red bell peppers
1/2 cup tomato juice
2 tablespoons chopped sun-dried tomatoes, packed without oil (about 1 ounce)
2 tablespoons balsamic vinegar
2 tablespoons tomato paste
1/2 teaspoon pepper
2 garlic cloves

INSTRUCTIONS:

  1. Combine all ingredients in a blender or food processor; process until smooth.
  2. Note: Store pepper sauce in an airtight container in refrigerator for up to 2 weeks.

NUTRITIONAL INFO:

Healthy Units: 0 per serving or Core
CALORIES 5 (20% from fat); FAT 0.1g (satfat 0.0g, monofat 0.0g, polyfat 0.1g); PROTEIN 0.2g; CARBOHYDRATE 1.2g; FIBER 0.1g; CHOLESTEROL 0.0mg; IRON 0.2mg; SODIUM 40mg; CALCIUM 2mg

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