Yield: about 1 cup
1 cup jarred or homemade roasted red bell peppers*
2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/2 to 1 teaspoon balsamic vinegar
1. Place all of the ingredients in a blender and blend until smooth.
2.
Serve with grilled chicken, fish, meats, omelets, roasted asparagus,
steamed vegetables, and other dishes. For a nice presentation, place
the sauce in a squeeze bottle and squeeze in a decorative pattern on
serving plates or over foods.
Nutritional Facts (per 2-tablespoon serving)
Calories: 35
Carbohydrates: 1.2 g
Fiber: 0.3 g
Fat: 3.4 g
Sat. Fat: 0.5 g
Cholesterol: 0 mg
Protein: 0.2 g
Sodium: 73 mg
Calcium: 2 mg
GI rating: low
Diabetic exchanges: 1/2 fat
*To
roast red bell peppers from scratch: Cut 2 large bell peppers in half
lengthwise and remove the seeds and membranes. Lay the peppers face
down on a baking sheet and place about 4 inches under a preheated
broiler. Cook for about 10 minutes, or until the skins are blistered
and charred. Immediately transfer the peppers to a shallow container,
cover with a lid or plastic wrap, and let sit until cool enough to
handle. Peel away and discard the skins. Dice one cup of peppers to use in the recipe.
