*  Exported from  MasterCook  *

                        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      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

A dip or spread for tortilla chips, pita chips (350 F about
15 minutes); or french bread.

Roast your own peppers (2 medium):

Pieces: bake at 425 F 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 oz 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 ts garlic powder. Make
another with 1 ts minced or pureed garlic.


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(reply to Pat Hanneman <[email protected]>)

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