*  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.


                  - - - - - - - - - - - - - - - - - -

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

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.