| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Sauces | 6 | Servings | |
INGREDIENTS
| 7 | oz | Roasted red sweet peppers; drained |
| 2 | tb | Tomato paste |
| 1 | ts | Sugar |
| 1 | ts | Fresh thyme; snipped |
| 1/4 | ts | Salt |
| Garlic; to taste | ||
| 1 | ds | Red pepper flakes |
INSTRUCTIONS
A dip or spread for torilla chips, pita chips (350oF about 15 minutes); or french bread. Roast your own peppers (2 medium): Pieces: bake at 425 for 20 minutes, turning. fire-grill whole, about 20 minutes. Dry-pan 'fry', whole, turning often, 30-40 minutes. Peel; remove stems and seeds. Or buy a 7-ounce jar. Chop roasted peppers in a blender. Add other ingredients and blend until nearly smooth. Makes 3/4 cup; six 130-calorie servings. (Refrigerate up to 1 week.) Parties and Garlic: make one batch with 1/8 teaspoon garlic powder. make another with 1 teaspoon minced or pureed garlic.
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