Source: dLife

A spicy red bell pepper and tomato sauce.

Servings

2 medium bell peppers (about 1 pound)
1 cup Juice, tomato, canned, org
1 tbsp tahini (sesame seed paste)
1 tbsp tomato paste
1 tbsp fresh lemon juice
1 tsp oregano leaves
1 medium garlic cloves , minced

1 Slice bell peppers in half and scoop out seeds and membranes.
2 Lay peppers cut side down on a foil covered baking sheet.
3 Broil 10 minutes or until skin is black.
4 Put peppers in a resealable plastic bag and seal. Let rest 15 minutes.
5 Remove peppers from bag and take off skin.
6 Using a food processor or blender, puree peppers, tomato juice, tahini, tomato paste, lemon juice, oregano, and garlic until smooth.

Serve this sauce over chicken, shrimp, or fish.