Roasted Bell Pepper Sauce
Preheat broiler. Cut 1 orange bell pepper in half lengthwise; discard seeds and membranes. Place 1 pepper half, skin side
up, on a foil-lined baking sheet (reserve remaining half); flatten with hand. Broil 8 minutes or until blackened. Wrap bell
pepper in foil; let stand 5 minutes. Peel and finely chop. Add 2 tablespoons chopped bell pepper and 1 teaspoon minced chives
to mayo; stir until blended.
SERVES: 4 (serving size: 1 tablespoon)
CALORIES 27; FAT 2.3g (sat 0g); SODIUM 46mg
View Recipe: Roasted Bell Pepper Sauce