Quick Roasted Red Pepper Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
|
This was in the Reno Gazzette Journal today. Use it on baked fish, grilled steak or chicken. You can also substitue it for mayo on a sandwich. 8.1 calories and 0.2 fat grams per tbl. Haven't made it, but sounds great! Time to make doesn't include time to roast, core, peel and seed the peppers. Ingredients:
2 large red bell peppers (roasted, cored, peeled and seeded) |
1 garlic clove, peeled and smashed |
2 tablespoons dijon mustard |
2 tablespoons red wine vinegar |
1 tablespoon basil leaves, roughly chopped |
1/4 teaspoon crushed red pepper flakes |
salt and pepper |
Directions:
1. Place peppers, garlic, mustard, vinegar, basil and red pepper flakes in a blender.
2. Pulse until smooth.
3. Add salt and pepper to taste.
|
|