(makes 3/4 cups)
| Ingredients: |
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2 medium red sweet peppers
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2 tablespoons tomato paste
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1 teaspoon fresh thyme (or 1/4 teaspoon crushed and dried thyme)
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Dash of red pepper flakes
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1 clove garlic, chopped
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| Directions: |
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| 1. |
Roast the peppers:
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Cut peppers into quarters and remove stem, seeds, and membranes. |
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Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet. |
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Bake in an oven at 425º for 20 minutes or until skin is blackened and blistered. |
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Remove peppers from oven and place in a paper bag. Close bag and let cool for 10 minutes. |
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Peel and discard skins. |
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| 2. |
Place peppers in a food processor, cover and blend until finely chopped. |
| 3. |
Add tomato paste, sugar, thyme, salt, red pepper flakes and garlic. Cover and blend until smooth. |
| Options: For a different colored dip, try orange or yellow sweet peppers. |
TEXT VERSION OF NUTRITION FACTS:
Serving Size: 1 tablespoon (122 g)
Servings Per Recipe: 12 |
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Amount per serving |
| Calories |
36 |
| Calories from fat |
2 |
| Total Fat |
0 g |
| Saturated Fat |
0 g |
| Cholesterol |
0 mg |
| Sodium |
73 mg |
| Total Carbohydrates |
9 g |
| Dietary Fiber |
2 g |
| Sugars |
0 g |
| Protein |
1 g |
| Vitamin A |
135% |
| Vitamin C |
380% |
| Calcium |
0% |
| Iron |
4% |
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