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Sweet Red Pepper Spread
Recipe By : BHG, Low-Fat&Luscious, 1996:38
Serving Size : 6 Preparation Time :0:00
Categories : Sauce
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 ounces roasted red sweet peppers -- drained
2 tablespoons tomato paste
1 teaspoon sugar
1 teaspoon fresh thyme -- snipped
1/4 teaspoon salt
garlic -- to taste
dash red pepper flakes
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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(^patH^End reply to Pat Hanneman )
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