recipe courtesy of spark recipes
nutrition info
servings per recipe: 12
serving size: 3/4 cup
amount per serving
calories: 16.4
fat: 0.1 g
carbs: 3.9 g
protein: 0.5 g
ingredients
2 medium red sweet peppers
2 tablespoons tomato paste
1 teaspoon sugar
1 teaspoon fresh thyme (or 1/4 teaspoon crushed and dried thyme)
1/4 teaspoon salt
dash of red pepper flakes
1 clove garlic, chopped
directions
1. cut peppers into quarters and remove stem, seeds, and membranes.
2. line a baking sheet with foil. Ppace peppers down on foil, skin side up and press each segment to lie flat on sheet.
3. bake in an oven at 425 F for 20 minutes or until skin is blackened and blistered.
4. remove peppers from oven and place in a paper bag. Close bag and let cool for 10 minutes.
5. peel and discard skins.
6. place peppers in a food processor, cover and blend until finely chopped.
7. 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.
