Roasted Pepper Sauce

Roasted Pepper Sauce

First published in Slimming World magazine May/June 1999 page 76
Serves 4
Sins per serving: ½ on Green and Original choices
Preparation and cook: approx 25 minutes

2 red peppers
2 yellow peppers
1 tbsp balsamic vinegar
1 tsp virgin olive oil
2 tbsp chopped fresh chives
Salt and black pepper to taste
Snipped chives, to garnish

Cut the peppers in half, remove the core and seeds and place cut side down on a grill pan. Grill for 15 minutes or until the skins are charred. Place in a plastic bag, leave for 5 minutes, remove from the bag and peel off the skin.

Place the peppers with the vinegar, oil and chives into a food processor and blend until fairly smooth. Season to taste and reheat gently. Serve garnished with chives.