Roasted Yellow Pepper Sauce

Randy Mayor; Melanie J. Clarke

This sauce is also good with the Baked Beef Empanadas.

This recipe goes with Anticuchos (Peruvian Beef Kebabs), Anticuchos with Roasted Yellow Pepper Sauce (Peruvian Beef Kebabs)

Yield: Serves 8 (serving size: about 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 41
  • Fat: 1.8g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.5g
  • Carbohydrate: 6.1g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 152mg
  • Calcium: 9mg

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. 1. Prepare broiler.
  2. 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.

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