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Roasted Red Pepper Vinaigrette Sauce

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“I have this excellent recipe for Red Pepper Vinaigrette Sauce, published in one of my Eating Well Magazines - March/April 1996 -”
1/2 cup

Ingredients Nutrition


  1. Place peppers directly over the flame of a gas burner or in a griddle in the stove, or under a preheated broiler.
  2. Roast, turning often, until black all over, about 8 to 10 minutes. Set aside to cool. Slip off the skins, cut away the stems, Slit the peppers open and remove seeds, (or use pickled red peppers in oil).
  3. Puree the peppers in a food processor. (You should have about 1/2 cup puree.) Force the puree through a fine strainer set over a small bowl, using a rubber spatula; discard solids.
  4. Whisk in tomato paste, oil and vinegar. Season with salt and pepper.
  5. You can serve this delicious tangy sauce over fresh asparagus for a sure taste of summer.
  6. Nutrition Per tablespoon : 23 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 2 g Carbohydrates; 0 g Protein; 1 g Fiber; 61 mg Sodium; 71 mg Potassium.

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