Rating: 1 stars
1 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0

This sauce is also good with the Baked Beef Empanadas.

Recipe by Cooking Light September 2001

Gallery

Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
Serves 8 (serving size: about 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare broiler.

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  • 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.

Chef's Notes

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

Nutrition Facts

41 calories; fat 1.8g; saturated fat 0.2g; mono fat 1.3g; poly fat 0.2g; protein 0.5g; carbohydrates 6.1g; fiber 0.6g; iron 0.4mg; sodium 152mg; calcium 9mg.
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