2 large red bell peppers
1 T. olive oil
1/4 cup chopped shallots
2 garlic cloves, minced
1 jalapeo chili, seeded, minced
1 cup low-salt vegetable broth

Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop bell peppers. Heat oil in medium skillet over medium heat. Add shallots, garlic, and chili; saut until shallots are tender, about 5 minutes. Cool slightly. Transfer mixture to blender; add bell peppers and vegetable broth. Puree until smooth. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)

Yield: 2 1/3 C.
Calories: 200 (entire recipe)
Fat: 13.5g (entire recipe)
Fiber: 3.9g (entire recipe)