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.
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
How to Make It
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.