Creamy Red Pepper Sauce

2/3 cup roasted red peppers, drained
1/3 cup buttermilk
Freshly ground pepper, to taste

Purée the roasted red peppers, buttermilk, salt and pepper in a blender or food processor until smooth. This sauce may be served warm, at room temperature, or chilled. When refrigerated, this will keep for about a week. Makes 1 cup

Per serving: 196 calories; 8g total fat; 1g saturated fat; 106mg cholesterol; 805mg sodium; 8g total carbohydrates; 22g protein;