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Roasted Red Pepper Sauce

Serves 6

4 red Roasted Bell Peppers (page 183), quartered
2 tomatoes, diced
1/2 white onion, diced
2 jalapeño peppers, finely diced
1 bunch fresh cilantro, chopped
1 T olive oil
1/2 C plain nonfat yogurt

Purée the Roasted Bell Peppers in a food processor, gradually adding the tomatoes, onion, jalapeño, cilantro, and oil. Heat over low heat until warm; stir in yogurt.


  • Serve with Popcorn Chicken or over pasta; use in recipes that call for tomato or spaghetti sauce.
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