Pepper: Roasted Pepper Sauce

posted by BarbCA 05-07-100 9:04 AM

Lynn Fischer's book "Fabulous Fat-free Cooking"
Roasted Pepper Sauce

1 yellow pepper
1 red pepper
2 tablespoons finely chopped onion
1 small clove garlic, minced
2 tablespoons finely diced tomatoes
1 tablespoon finely minced celery leaves
1 teaspoon finely minced fresh parsley
1 can low-sodium chicken broth, defatted
1 1/2 tablespoons corn starch
Ground Black Pepper
Salt (Optional)

Cut the peppers in half and remove seeds. Place the peppers, cut side down, on a foil-lined broiler pan. Broil 4" from the heat for 10 to 12 minutes, or until blackened. Remove from the oven and wrap the foil tightly around the peppers. Set aside for 10 minutes. Peel and discard the skin.

Finely dice the red peppers. Coarsely dice the yellow peppers; set both aside.

Coat a medium non-stick saucepan with non-stick spray. Add the onions and garlic. Cook over medium-low heat for 2 or 3 minutes, or until the onions start to soften. Add the tomatoes, celery and parsley. Cook, stirring for 5 minutes. Add the red peppers and 1 1/2 cups of the broth to the pan. Pour the mixture into a blender or food processor. Puree. Return the mixture to the saucepan. Cook over medium heat, stirring until the mixture comes to a boil.

Place the cornstarch in a cup. Add the remaining broth and stir to dissolve the cornstarch. Add to the pan. Cook, stirring constantly, for 3 minutes, or until thickened. Add the yellow peppers. Cook for 1 minute. Season to taste with the pepper and optional salt.

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