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Red Pepper Sauce

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  Red bell peppers 1 Pound (2 Medium Size)
  Tomato juice 1 Cup (16 tbs)
  Tahini 1 Tablespoon (Sesame Seed Paste)
  Tomato paste 1 Tablespoon
  Lemon juice 1 Tablespoon
  Dried oregano 1 Teaspoon
  Garlic 1 Clove (5 gm), minced

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 heavy-duty, zip-top plastic bag, and seal; let stand 15 minutes.
Peel peppers.
Place bell peppers and remaining ingredients in a food processor; process until smooth.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 309 Calories from Fat 85

% Daily Value*

Total Fat 10 g15.4%

Saturated Fat 1.4 g7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 63.8 mg2.7%

Total Carbohydrates 51 g17%

Dietary Fiber 14.1 g56.4%

Sugars 30 g

Protein 10 g21%

Vitamin A 317.4% Vitamin C 1063.4%

Calcium 17.1% Iron 35.5%

*Based on a 2000 Calorie diet

Red Pepper Sauce Recipe