Sweet red pepper spread
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | ounces | Roasted red sweet peppers; drained |
| 2 | tablespoons | Tomato paste |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Fresh thyme; snipped |
| ¼ | teaspoon | Salt |
| Garlic; to taste | ||
| 1 | dash | Red pepper flakes |
Directions
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 ¾ cup; six 130-calorie servings. (Refrigerate up to 1 week.)
Parties and Garlic: make one batch with ⅛ teaspoon garlic powder. make another with 1 teaspoon minced or pureed garlic.
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