Mediterranean Red Pepper Sauce

Mediterranean Red Pepper Sauce -

1/4 cup slivered almonds 1 small clove garlic, crushed 1 tsp ground cumin 1/2 tsp paprika 1/4 tsp salt or to taste Pinch of crushed red pepper flakes 1 7-ounce jar roasted red peppers, drained and rinsed 1 Tbsp extra-virgin olive oil 1 Tbsp red-wine vinegar

Combine almonds, garlic, cumin, paprika, salt and crushed red pepper in a food processor; pulse until the almonds are ground. Add peppers, oil and vinegar; process until smooth, stopping several times to scrape down the sides of the workbowl.

Makes about 1 cup Prep time: 10 min Start to finish: 10 min

Source: EatingWell Diabetes Cookbook Formatted by Chupa Babi in MC: 07.12.07

Per tablespoon: 26 calories, 2 g fat (0g sat fat, 1g mono fat); 0 g fiber; 0mg cholesterol; 2 g carbs; 0g protein; 61 mg sodium. 0 Carbohydrate servings

Exchanges: free food

To Make ahead: Cover and refrigerate for up to 4 days.

Contributed by:

 * Healthy Recipes For Diabetic Friends Y-Group