Roasted Red Pepper Vinaigrette Sauce

1. 1

   Place peppers directly over the flame of a gas burner or in a griddle in the stove, or under a preheated broiler.

2. 2

   Roast, turning often, until black all over, about 8 to 10 minutes.

3. 3

   Set aside to cool.

4. 4

   Slip off the skins, cut away the stems, Slit the peppers open and remove seeds, (or use pickled red peppers in oil).

5. 5

   Puree the peppers in a food processor.

6. 6

   (You should have about 1/2 cup puree.)

7. 7

   Force the puree through a fine strainer set over a small bowl, using a rubber spatula; discard solids.

8. 8

   Whisk in tomato paste, oil and vinegar.

9. 9

   Season with salt and pepper.

10. 10

    You can serve this delicious tangy sauce over fresh asparagus for a sure taste of summer.

11. 11

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.