| 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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