Red Pepper Sauce

Southern Living

The 41% fat value in our nutritional analysis is correct. But this sauce isn't meant to be eaten by itself - and each teaspoon has less than .5 grams of fat. By U.S. Government standards, this is a nonfat product.

1 1/2 cups (serving size: 3 tablespoons)


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2 medium red bell peppers (about 1 pound)
1 cup tomato juice
1 tablespoon tahini (sesame seed paste)
1 tablespoon tomato paste
1 tablespoon lemon juice
1 teaspoon dried oregano
1 garlic clove, minced


Cut bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place bell peppers in a zip-top heavy-duty plastic bag, and seal; let stand 15 minutes. Peel peppers.

Place bell peppers and remaining ingredients in a food processor; process until smooth.

Created date

April 2004

Nutritional Information

Calories 24
Caloriesfromfat 41 %
Fat 1.1 g
Satfat 0.2 g
Cholesterol 0.0 mg
Sodium 114 mg
Carbohydrate 3.5 g
Fiber 0.7 g
Protein 0.8 g