Red Hot Pepper Vinaigrette

Red Hot Pepper Vinaigrette

Ingredients

•  1 red sweet pepper
•  1 fresh jalapeno pepper
•  2 tablespoons lime juice
•  2 tablespoons balsamic vinegar


•  2 tablespoons olive oil
•  1/8 teaspoon salt

Directions

1.  Preheat oven to 425 degrees F. Halve sweet pepper and jalapeno pepper* lengthwise. Remove stems, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Bake for 20 to 25 minutes or until skin is blistered and charred. Bring foil up around peppers to enclose. Let stand about 15 minutes or until cool. Use a sharp knife to loosen edges of the skins; gently pull off the skin in strips and discard.
2.  Place peppers in a blender or food processor. Add lime juice, vinegar, olive oil and salt. Cover and blend or process until smooth.

Tip

•  * Because hot peppers contain oils that can burn your eyes, lips, and skin, protect yourself when working with the peppers by covering one or both hands with plastic bags (or wear plastic gloves). Be sure to wash your hands thoroughly before touching your eyes or face.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 54 cal., 5 g total fat (1 g sat. fat), 50 mg sodium, 3 g carb. (1 g fiber, 2 g sugars),

Diabetic Exchanges

Fat (d.e): 1

Source