Recipe courtesy of Michele Urvater
Red Pepper Sauce
- Level: Easy
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 157
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 7
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 309
Ingredients
4 red bell peppers, seeded, deribbed and chopped
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper
Directions
- Heat the olive oil in a saucepan, add the peppers, cover and simmer over very low heat, for about 20 minutes or until tender. Puree the cooked peppers through a food mill to remove the skins. Season to taste with salt and pepper. The sauce is ready to be used like this over steak, grilled polenta, poultry, lamb or grilled seafood or can be enhanced with a few tablespoonfuls of the possible additions.