*  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      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 <phannema@wizard.ucr.edu>)