There are several versions of this famous sauce; this one is thick and smooth. A high percentage of its calories come from fat, but think of it more as a condiment--a little goes a long way. It does wonders for tying together the elements of a vegetable stew and can easily replace mayonnaise on a grilled-vegetable sandwich.

Recipe by Cooking Light September 1999

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Credit: Randy Mayor; Styling: Mary Catherine Muir

Recipe Summary test

Yield:
2 cups (serving size: 1 tablespoon).
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Cut bell pepper in half lengthwise; discard 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 zip-top plastic bag; seal. Let stand 15 minutes; peel.

  • Combine bell pepper, almonds, and next 6 ingredients (almonds through garlic) in a food processor; process until minced. Add oil and vinegar; process until smooth.

Nutrition Facts

35 calories; fat 2.6g; saturated fat 0.3g; mono fat 1.8g; poly fat 0.4g; protein 0.7g; carbohydrates 2.4g; fiber 0.5g; iron 0.3mg; sodium 54mg; calcium 6mg.
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