To roast the pepper, place it over a gas burner or put under the broiler, rotate the pepper several times until it is charred black. Place in a paper bag and seal. This will allow the pepper to sweat. Peel off the charred shin and run under cold water. Seed, chop and set aside.
Place all ingredients in a blender. Blend and serve. Great over any Eden Pasta, stuffed peppers or stuffed cabbage.
Per serving - 44 calories, 1 g fat (13% calories from fat), 3 g protein, 7 g carbohydrate, 2 g fiber, 0 mg cholesterol, 334 mg sodium