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Roasted Yellow Pepper Sauce

Randy Mayor; Melanie J. Clarke
Yield Serves 8 (serving size: about 2 tablespoons)
This sauce is also good with the Baked Beef Empanadas.

Ingredients

  • 1 large yellow bell pepper (about 10 ounces)
  • 1/4 cup finely chopped green onions
  • 2 tablespoons white vinegar
  • 1 tablespoon water
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground aji amarillo or hot paprika
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced

Nutrition Information

  • calories 41
  • fat 1.8 g
  • satfat 0.2 g
  • monofat 1.3 g
  • polyfat 0.2 g
  • protein 0.5 g
  • carbohydrate 6.1 g
  • fiber 0.6 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 152 mg
  • calcium 9 mg

How to Make It

  1. Prepare broiler.

  2. Cut bell pepper in half lengthwise, discarding seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and coarsely chop. Place bell pepper and remaining ingredients in a blender, and process until smooth.

Cook's Notes

This recipe was updated for the November, 2012 25th anniversary issue.