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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The 41% fat value in our nutritional analysis is correct. But this sauce isn't meant to be eaten by itself - and each teaspoon has less than .5 grams of fat. By U.S. Government standards, this is a nonfat product. Ingredients:
2 medium red bell peppers (about 1 pound) |
1 cup tomato juice |
1 tablespoon tahini (sesame seed paste) |
1 tablespoon tomato paste |
1 tablespoon lemon juice |
1 teaspoon dried oregano |
1 garlic clove, minced |
Directions:
1. Cut bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place bell peppers in a zip-top heavy-duty plastic bag, and seal; let stand 15 minutes. Peel peppers.
2. Place bell peppers and remaining ingredients in a food processor; process until smooth.
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