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Red Pepper Sauce

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

Nutrition 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

How to Make It

  1. 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.

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