Roasted Yellow Pepper Sauce

Randy Mayor; Melanie J. Clarke

This sauce is also good with the Baked Beef Empanadas.

Yield:

Serves 8 (serving size: about 2 tablespoons)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

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

September 2001