Date: Fri, 29 Oct 1999 06:43:19 -0700
From: "Ruth C. Hoffman" (ruth.hoffman@language-resources.com)
Message-Id: (000d01bf221b$7581de90$0a0a0a0a@paris.ix.netcom.com)
Sweet Red Pepper Spread
12 oz. jar roasted sweet red peppers, drained
3 Tbsp tomato paste
2 tsp sugar
1-1/2 tsp snipped fresh thyme
1/4 tsp salt, or to taste
1/8 tsp garlic powder, or to taste
dash of ground cayenne pepper
Process roasted peppers in food processor till chopped fine. Add remaining
ingredients, blend till nearly smooth. Serve as dip for Baked Pita Chips.
Cover and refrigerate leftovers up to 1 week. Servings: about 18 (a little
more than 1 cup).
My sister takes this to events and someone always asks her for the recipe.
We thought it was very good. I used about 1/2 tsp of salt and about 1/4 tsp
of garlic powder, and a nice pinch of cayenne.
kwvegan vegan