* 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 )