Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light July 1997


Recipe Summary

1 cup (serving size: 2 1/2 tablespoons)


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, shallots, jalapeño pepper, and garlic; sauté 2 minutes. Cover, reduce heat, and simmer 10 minutes or until tender. Add broth; simmer, uncovered, 15 minutes or until liquid almost evaporates.

  • Place pepper mixture in a blender, and process until smooth. Strain purée through a sieve over a bowl; discard solids. Stir in vinegar and salt.

Nutrition Facts

40 calories; calories from fat 45%; fat 2g; saturated fat 0.3g; mono fat 1.1g; poly fat 0.3g; protein 1.1g; carbohydrates 5.4g; fiber 1.3g; iron 1.2mg; sodium 110mg; calcium 8mg.