Roasted Red Pepper Vinaigrette Sauce

• 2 small red bell peppers (or use pickled red peppers in oil)
• 1 12 tablespoons tomato paste
• 1 tablespoon extra virgin olive oil
• 2 teaspoons apple cider vinegar
• 12 teaspoon salt
• 14 teaspoon black pepper, freshly ground

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.
3. Set aside to cool.
4. Slip off the skins, cut away the stems, Slit the peppers open and remove seeds, (or use pickled red peppers in oil).
5. Puree the peppers in a food processor.
6. (You should have about 1/2 cup puree.)
7. Force the puree through a fine strainer set over a small bowl, using a rubber spatula; discard solids.
8. Whisk in tomato paste, oil and vinegar.
9. Season with salt and pepper.
10. You can serve this delicious tangy sauce over fresh asparagus for a sure taste of summer.
11. 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.

red bell peppers, tomato paste, extra virgin olive oil, apple cider vinegar, salt, black pepper

Taken from www.food.com/recipe/roasted-red-pepper-vinaigrette-sauce-410987 (may not work)