Recipe By: Cooking Light, September 1997, p.130
Serving Size: 24

1 cup bottled roasted red bell peppers
1/2 cup tomato juice
2 tablespoons chopped sun-dried tomatoes — packed without oil (about 1 ounce)
2 tablespoons balsamic vinegar
2 tablespoons tomato paste
1/2 teaspoon pepper
2 garlic cloves

Combine all ingredients in a blender or food processor; process until smooth.

Serving Size: 1 tablespoon

NOTES: Store pepper sauce in an airtight container in refrigerator for up to 2 weeks.