Roasted capsicum sauce

Yield: 1 servings

Measure Ingredient
4 Capsicums; grilled and peeled
1 tablespoon Balsamic vinegar; (1 to 2)

Cut the capsicums into quarters and discard the seeds. Grill the capsicum pieces, skin side up until blistered and beginning to blacken (about 4 minutes). Remove the capsicums from the griller and place them into a plastic bag until cold. When they are cold enough to handle, peel off the skins and discard.

Place all the capsicum pieces and balsamic vinegar in a food processor and chop until smooth.

Converted by MC_Buster.

Per serving: 2 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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