Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Line a baking sheet with foil. Halve sweet peppers lengthwise. Remove stems, seeds, and veins. Place pepper halves, cut sides down, on prepared baking sheet. Bake 20 to 25 minutes or until lightly charred.

    Advertisement
Instructions Checklist
  • Bring foil up around peppers to enclose. Let stand about 15 minutes or until cool. Loosen edges of the skins with a small sharp knife; gently pull off skins in strips and discard. Place peppers in food processor or blender. Cover; process or blend until smooth.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • In large skillet cook onion and garlic in hot olive oil over medium heat 4 minutes or until tender. Stir in pureed peppers, white wine vinegar, sugar, thyme, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to boiling. Reduce heat. Simmer, uncovered, 6 minutes or until desired consistency. Makes 2 cups sauce.

Nutrition Facts

25 calories; 1 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 0 mg cholesterol; 74 mg sodium. 113 mg potassium; 4 g carbohydrates; 1 g fiber; 2 g sugar; 1 g protein; 0 g trans fatty acid; 97 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

Reviews