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Roasted Red Bell Pepper Sauce
Posted By archives On October 24, 2010 @ 4:50 pm In Sauces & Seasonings | No Comments
Recipe By: Cooking Light, September 1997, p.130
Serving Size: 24
1 cup bottled roasted red bell peppers
1/2 cup tomato juice
2 tablespoons chopped sun-dried tomatoes — packed without oil (about 1 ounce)
2 tablespoons balsamic vinegar
2 tablespoons tomato paste
1/2 teaspoon pepper
2 garlic cloves
Combine all ingredients in a blender or food processor; process until smooth.
Serving Size: 1 tablespoon
NOTES: Store pepper sauce in an airtight container in refrigerator for up to 2 weeks.
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