Red Pepper Puree

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Red Pepper Puree

Makes 1 1/2 cups

 

Feel free to double or even triple the recipe–it keeps

well in the refrigerator for several days.

 

1 1/2 lbs. red bell peppers, halved lengthwise and

seeded

1 Tbs. olive oil

2 medium cloves garlic, minced

1/2 tsp. salt

1/8 tsp. freshly ground pepper

Preheat broiler. Arrange bell pepper halves, skin side

up, on broiler rack and cook until skin is blackened.

Transfer to paper bag, seal and let stand 10 minutes.

 

Peel bell peppers, coarsely chop and transfer to

blender or food processor. Add oil, garlic, vinegar,

salt and pepper and puree until smooth. Transfer to

bowl, cover and refrigerate until ready to use.

 

PER 2-tablespoon serving: 26 CAL; 1 G PROT; 1 G TOTAL

FAT (0 SAT. FAT); 4 G CARB.; 0 MG CHOL; 90 MG SOD.; 1

G FIBER

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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