2 md red sweet peppers or a 7 oz jar roasted sweet peppers, drained
2 T tomato paste
1 t sugar
1 t snipped fresh thyme or 1/4 t dried thyme, crushed
1/4 t salt
1/8 t garlic powder
Dash ground red pepper
Roast red peppers. Skin blistered skin. Place peppers in a blender container or food processor bowl. Add tomato paste, sugar, thyme, salt, garlic powder, and ground red pepper. Cover and blend til nearly smooth. Spread on crackers or bread. Can be kept refrigerated up to one week. Makes 3/4 c. Per tablespoon: 5 cal, 0g fat
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